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Fried snipes, partridges, pigeons or quails
Rating: 8
Difficulty: Average
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  • Add to shopping list4 birds (if quail - 8)
  • Add to shopping listpork lard for frying
  • Add to shopping list3-4 tsp melted butter
  • Add to shopping listsalt
  • Add to shopping listpepper
  • For the sauce:
  • Add to shopping list200 g mushrooms
  • Add to shopping list1/4 cup white wine
  • Add to shopping list3-4 tbsp sauce of roasted meat or butter
  • Add to shopping list3-4 tbsp cream
Preparation 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.
Published by on 17 January 2008
Source: "La Minutes" Sofia Smolnitska, 1988
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