Ingredients
5 quail
125 g butter
2 onions
5-6 sprigs of parsley
50 ml brandy or rum
juice of 1/2 lemon
1 cube chicken broth
# For toppings:
300 g Mushroom
50 g butter
Method
Quail are cut from the back, is crushed, add salt and fry in butter. Add chopped onion and parsley. Frying continues until ready. Quail are removed. Pour sauce prepared from fat from roasting, lemon juice, cognac and cup chicken broth. Garnish with mushrooms, steamed in butter.
Containers:
Difficulty
Average
Tested
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