1. Pluck and clean 6 plump quail.
2. Rub them with a little salt and freshly crushed black pepper.
3. Brown them lightly in melted butter.
4. Place them in a buttered casserole.
5. Add the following to the skillet in which the quail was browned: 1 diced carrot, 1 small chopped onion and 2 tablespoons chopped green pepper.
6. Add 1/2 cup chopped mushrooms and 3 slices of blanched orange peel.
7. Cook the vegetables slowly for 5 minutes.
8. Stir in 1 tablespoon flour.
9. Add gradually, stirring constantly, 1 cup chicken stock.
10. Continue to stir until the sauce is thickened.
11. Correct the seasoning with salt and pepper.
12. Simmer slowly for 10 minutes longer.
13. While the sauce is cooking, pour 1/2 cup white wine over the quail.
14. Place he casserole in a moderate oven (350ºF) for 10 minutes.
15. Pour the sauce over the birds.
16. Cover the casserole.
17. Cook for 20 minutes, or until the birds are tender,

List of ingredients required:

• 6 Plump quail.
• Salt.
• Freshly ground black pepper.
• Melted butter.
• 1 Carrot, diced.
• 1 Small onion, chopped.
• 2 Tablespoons green pepper, chopped.
• 1/2 Cup mushrooms, chopped.
• 3 Slices of orange peel, blanched.
• 1 Tablespoon flour.
• 1 Cup chicken stock.
• 1/2 Cup white wine.