Bone the quail, stretch on a table and salt and pepper.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| INGREDIENTS FOR FILLING CODORN: |
| 4 quail males 1 copita of cogñac 4 champigñones 8 boiled quail eggs 4 tablespoons of milk cream 2 slices of crumb bread 4 tablespoons of butter 1 tablespoon of blonde sugar 2 pears salt pimient pep |
INGREDIENTS FOR FILLING CODORN:
2. Pass the bread crumb along with the milk cream and cogñac.
3. Place the preparation in a bouls and add salt and pepper.
4. Spread with the paste of the quail, put the boiled eggs and the champigñones, enrrolar as a matmbre and tie.
5. Place them in a previously enmantecada fountain along with the pears cut in halves, brush the rolls with blonde butter and a spoonful of cognñac.
6. Baked Levar 25 to 30 minutes.
7. Serve Tivio with roasted pears.
