Heat the oil well and brown the bacon into small strips.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to quail to the rum: |
| 8 Codorniz 8 units of French onion ½ cup of oil 2 units of hygaditos 150 grams of bacon 1 cup of rum 1 cup of meat broth 1 tablespoon of maicena 1 pinch of salt 1 PINK OF PEPPER |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with pink wine, stew |
Ingredients to quail to the rum:
2. Remove the bacon and in the same fat brown the liver.
3. Remove them and do the same with whole chives until they have taken color.
4. Fill the quail with an chives and a room of hygadito.
5. Return to the saucepan, the stuffed quail and over very alive heat, salt and pepper them and brown them.
6. Spray them with the rum, flame, add the broth with the diluted cornfield.
7. finish cooking over very soft heat.
