Quail to Spanish Fashion

Quail to Spanish Fashion

ingredients:

6-8 whole quail, cleaned

other Ingredients

100 grs. chopped bacon
2 tablespoons full of butter
1 cup (tea) with salsa and chopped stem drizzling
1 cup dry white wine
1 spoon (soup) of wheat flour
1 spoon (soup) of saffron or
half of turmeric and half spicy paprika

Note:
(Turmeric root is a strong yellow color of Brazil)
Turmeric is a pistil of flower is Imported from Europe


seasonings:

2% of the weight of the meat which is approximately salt:
1 spoon (soup) of shallow salt
1 teaspoon (tsp) grated ginger
2 clove
4 cloves garlic, chopped kernels without the niggling
1 large onion, grated
1 tablespoon of vinegar
1 pinch of nutmeg (optional)
1 cinnamon stick


Other Ingredients:

2 cooked yolks passed through potato masher or grater
50 grs. ground almonds
50 grs. of pinholes or 100 grams. cooked and chopped pine nuts

How to Prepare:

Wash quail in 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 next to each other, very low heat to avoid burning, go 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:

To serve arrange on a platter stainless, sprinkle parsley and grated boiled egg yolks.
With white rice. Watercress salad with lettuce or grated raw carrots, and cherry tomatoes.
And mashed parsnip.