We clean and chamuscate the quail to remove the feathers that could have been left.
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| Ingredients to make roasted quail on parra leaves: |
| 4 quail 4 leaves of large large 1 decilitro of brandy 4 slices of English bread 1 glass of meat broth 4 tablespoons of olive oil 0´4º salt pepper |
Ingredients to make roasted quail on parra leaves:
2. We salt and pepper and wrap the quail with a clean and drained parra sheet.
3. Brida (we tie) the quail one by one with a threaded thread and place in a baking sheet smeared with oil.
4. We preheat the oven at 250ºC, we introduce the source with the quail and leave for about ten minutes.
5. We take out of the oven and sprinkle with the brandy.
6. Next we give them fire (we flambe) to reduce alcohol, save with a little meat broth and place them again in the oven for about 15 more minutes.
7. When the quail are cooked, we unleash them.
8. We cut an English bread into 4 slices, we spread with a brush with a little oil and toast it in the grill.
9. When the bread is roasted we put a quail on each toast.
10. We place in a source of serving, we strain the juice that has remained at the bottom of the oven fountain, we thicker if this sauce was necessary so that when the quail sacks the sauce tape the quail and remain in it sliding slowly towards the bottom from the dish.
11. We serve very hot.
12. For 4 people.
