Fried snipes, partridges, pigeons or quails

Ingredients
4 birds (if quail - 8)
pork lard for frying
3-4 tsp melted butter
salt
pepper
# For the sauce:
200 g mushrooms
1/4 cup white wine
3-4 tbsp sauce of roasted meat or butter
3-4 tbsp cream
Method
Birds are cleaned well, washed and put salt inside and out, then fry in heated oil. Put in warmed bowls and scatter the butter and pepper. Mushrooms smothered in some of the fat from frying added a little salt, wine, sauce and roast cream that is applied last. This sauce is poured over fried birds. Serve warm as can be topped with mashed potatoes or French fries, steamed rice and salad of your choice, served in a separate dish.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
17 Jan 2008
Source
"La Minutes" Sofia Smolnitska, 1988