10.09.2010
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10.09.2010 |
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Baked quail |
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Ingredients for 4 people |
| 8 Urgasa quails
8 slices of fresh belly pork 8 slices of bread ½ glass of cognac 2 bunches of large white grapes Salt and pepper |
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| Preparation | |
| 1. Clean, dry and season the quails.
2. Wrap them in the belly pork and tie them with a piece of string. 3. Put them in an oven dish. Preheat the oven to medium temperature and bake the quails until the edges of the belly pork are golden brown. 4. Toast the bread. Approximately 5 minutes before the quails are cooked, add the grapes. Flambé the quails with the cognac and remove the string. 5. Place each quail on a slice of toast and cover with sauce from the roast. Serve hot. 6. To make a delicious sauce for the quails, add a spoonful of hot water to the dish in which they have been baked. Cook on a very hot flame for a few moments and scrape the dish with a wooden spoon. |
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