1 Preparation for the quail by separating the legs to which we will remove one of the bones and tie them with a stick to keep the shape.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make quail stuffed with pink and foie petals: |
| 8 you. quail 24 ud. PUETILOS DE ROSA 1/4 L. red wine salt pepper 200 gr. foie-regas 16 ud. pink (green hojitas) honey crepineta 1/2 l. Red wine cele 1 ud. Small onion tomillo 1 clove 1 ud. carrot (small) 1 ud. leek (the green part) 1 dl. brandy 1 you. maturo tomato 2 soup spoon flour tea green (leaves) |
Ingredients to make quail stuffed with pink and foie petals:
2. Lets cook the legs with red wine and honey for 5 minutes.
3. We salt and pepper the breasts.
4. We cut the foie into 4 50 grs fillets. each.
5. We wrap them separately with rose petals.
6. We cover each breast with another (the two breasts will form as a ball inside whose foie).
7. We wrap each breast with crepineta and place them in a fountain baking them about 10 minutes.
8. 2 For the saucesacon the quail housings we make a light bird juice to which we will add the tea leaves.
9. 3 Presentation Files the legs over living fire and served them with the stuffed breasts, grated potatoes and fried sores and fried pink.
