Quail are taken, at least two per diner, and once very clean and flames.
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| Ingredients to make quail stuffed with foie: |
| For 4 people 8 quail 8 small spoonful |
Ingredients to make quail stuffed with foie:
2. They are splashing and put by save is the part of foie pieces and grapes previously soaked in Jerez.
3. In a clay casserole, a little pig butter is put on and the quail are brown.
4. Once golden brown is added to the same casserole the Jerez in which the raisins and a glass of vegetable broth have been soaked.
5. as well as some raisins in rum that we will have reserved.
6. the casserole is covered and it is allowed to cook everything for a few minutes (no more than 15 or 20 if the quail are farm).
7. the quail are withdrawn and, if necessary, let the sauce be strive.
8. The temperate quail are served with the hot sauce, accompanying it, if so, with steamed vegetables or slightly sautéed mushrooms.
