Quail or partridge to Spanish Fashion

Quail or partridge to Spanish Fashion

ingredients:

6 whole quails, clean
100 g. chopped bacon
2 tablespoons (soup) full of butter
1 tablespoon (soup) of oil
1 cup (tea) and drizzling chopped parsley
1 cup dry white wine 100ml
1 tablespoon (soup) of wheat flour
1 tablespoon (soup) of saffron or turmeric half and half spicy paprika

Spices:

2% by weight of the salt of meat 2 tablespoons (soup) shallow salt
2 cloves
4 cloves minced garlic niggling
1 onion large grated
1 lime juice only
1 pinch of nutmeg
1 pinch of grated ginger
1 cinnamon stick

Other Ingredients:

2 boiled egg yolks, passed through the potato masher or grater
50 grams. ground almonds
50 grams. of pinholes or boiled pine nuts and chopped

Way of preparing:


Wash the quails, dry well with paper towels temper, let stand in the refrigerator to put two or four hours.


In a large pot, place the quails to fry, one next to each other in hot butter with a little oil, very low heat to avoid burning, go turning occasionally.

While frying, add the onion saffron, wine and all the spices except the parsley, which is placed after the plate ready, sprinkle the flour put up.

After the quails are well cooked, add the ground almonds and chopped pinholes.

To serve arrange on a platter, sprinkle with parsley and grated eggs.

With white rice and watercress salad.