Quail Stylish Spanish Rectified

Quail Stylish Spanish Rectified

ingredients:

6-8 whole quail, clean

other Ingredients

100 g. chopped bacon
2 tablespoons full of butter
1 cup (tea) of chopped parsley with stems and drizzle
1 cup dry white wine
1 tablespoon (soup) of wheat flour
1 tablespoon (soup) of saffron or
half of turmeric and half spicy paprika

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


spices:

2% salt by weight of the meat, which is approximately:
1 tablespoon (soup) shallow salt to (each pound of quail meat)
1 teaspoon (tsp) grated ginger
2 cloves
4 cloves garlic, chopped kernels without the niggling
1 onion grated great, washed, dry with paper towel
1 tablespoon 9sopa) vinegar
1 pinch of nutmeg (optional)
1 cinnamon stick (optional)


Other Ingredients:

2 cooked past gems by potato masher or grater
50 g. ground almonds
50 g. of pinholes (snobar) or 100 g. cooked and chopped pine nuts

How to Prepare:

Wash quail, in running water and dry with paper towel season.
Let stand in the refrigerator for two to four hours.

To Cook:

In a large pot, place the butter with a little oil; so warm add the quail a side by side, very low heat to avoid burning, go turning occasionally., dripping water drops.

Once fried quail, add the onion saffron, wine and all the spices except the chopped parsley, which arises after the ready dish.
Leave the fire continuing to put water in drops gradually and slowly, that is, if you need.

Sprinkle the flour over the top. .mexer being careful not to break the quail.

After the quail are well cooked, add the ground almonds and the pinholes (snobar)

To Serve:

To serve place a stainless platter, sprinkle parsley and grated boiled egg yolks.
With white rice. Watercress salad with chili slices or grated radish or turnip in the large drain.
And mashed Peruvian, or chickpeas