Quail Stylish Spanish

Quail Stylish Spanish

ingredients:

6 whole quail, cleaned

other Ingredients

100 grs. of bacon, chopped
2 tablespoons butter filled
1 cup (tea) with the stem of parsley chopped fine drizzle
1 glass of dry white wine
1 spoon (soup) of wheat flour
1 spoon (soup) of saffron or
half and half turmeric paprika spice
(Turmeric root is a strong yellow color)
Saffron is a pistillate flower is Imported from Europe


seasonings:

2% by weight of the meat of approximately salt
1 spoon (soup) shallow salt
1 teaspoon (tsp) grated ginger
2 cloves
4 cloves garlic, chopped cored niggling
1 large onion, grated
1 lemon, juice only
1 pinch of nutmeg (optional)
1 cinnamon stick


Other Ingredients:

2 egg yolks cooked past the potato masher or grater
50 grs. ground almonds
50 grs. of pinholes or 100 grs. Pinion cooked and chopped

How to Prepare:

Wash quail, running water and dry with paper towel temper.
Let rest in the refrigerator for two or four hours.

To Cook:

In a large pot, place the butter with a little oil once warm add the quail one side by side, very low heat to avoid burning, take turning occasionally.

While frying, add the onion saffron, wine and all the spices except parsley, that arises after the finished dish.

Sprinkle the flour on top.

After that birds are well cooked, add the ground almonds and pinholes.
To serve arrange on a platter of steel, sprinkle parsley and grated boiled egg yolks.
With white rice. Watercress salad with lettuce or grated raw carrots, and cherry tomatoes.
And mashed parsnip.