Remove the thighs from quail with a knife, with a clean cut. Take advantage of 2 housings and the rest freeze for another recipe.
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| Ingredients to make quail muslitos in Moscatel sauce: |
| Orange juliana to decorate salt pepper in grain nail 25 g butter 30 g maizena 1 glass wine moscatel 8 quail |
Ingredients to make quail muslitos in Moscatel sauce:
2. In a pot, put 1 liter of water with laurel, celery branch, pepper in grain and clove. Throw the two housings and the muslitos, adding salt.
3. cover and let it break. Foam then and continue cooking, uncovered.
4. Peel and wash carrots, turnip and leek; Cut all these vegetables in Fine Julian and add to the broth.
5. Continue cooking uncovered, until the thighs begin to be tender, letting the broth consume half.
6. Next, let the muslitos cool in the broth.
7. Go through a fine sieve and remove the muslitos (they must be well). Dry on absorbent paper and pass them through the cornstarch. Put a pan with butter over medium heat.
8. brown the muslitos on both sides and water with the Moscatel. Add 100 ml of the cooking broth and reduce the sauce until it thickens slightly.
9. Present the muslitos around a fountain with the sauce in the center. Decorate with orange Juliana (to take as an appetizer).
