Display the quail, empty, pass by alcohol flame, frotted with a napkin, cortese in two halves in the direction of the length and take off how many spindles can be without deforming them.
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| Ingredients to make the Forèstier quail: |
| 6 quail 150 gr Butter 250 gr mushrooms 50 gr onions 1 cup of white wine 1 copita of cognac pajil chopped salt pepper |
Ingredients to make the Forèstier quail:
2. Give the onion very fine, stand out to remove acidity and find out with a cloth.
3. Put on a flat (saltera) saucepan with 60 gr. of butter and do a little.
4. on top of the quail.
5. Salpimiese and let yourself be cooked for ten minutes, then turn them back so that they cook on the other side.
6. An equal number of minutes in total about eighteen or twenty minutes of slow cooking.
7. Skip and let yourself in a round, heated fountain.
8. placing them in the form of a crown, and so that they do not cool in the oven with the door open.
9. Viérta the cognac in the saucepan where they have been fried, turn on and let it go out alone.
10. A few tablespoons of water go down, a few drops of lemon juice and tell stirring it with a spoon.
11. When the boil breaks be removed to the side and tell calmly to reduce it to a quarter.
12. Build 60 gr. of butter and a teaspoon of chopped parsley.
13. Rective the salt and pepper and weed the sauce above the quail.
14. Cortense the mushrooms in strips, cold with 60 gr. of butter, seasoning them with salt and pepper.
15. Place yourself in the center of the fountain and sprinkle with chopped parsley.
16. If very hot.
17. It will be better even if they put wild mushrooms or fungi. For 3 people.
