Quails to raisins and bacon

09554 quails to RAISINS and Bacon 4 quails Ingredients clean, lardellate and tied, 1 kg of carrots in plastic bag already cut, 200 g of bacon, 100 g of raisins, 30 g butter, 150 ml veal sauce (with nut and water), salt, pepper preparation time: 20 minutes cooking time: 40 minutes Proceedings Do blanch the carrots for 5 minutes in boiling salted water.

Drain and keep aside.

In a saucepan, then Brown the bacon and quail in hot butter, add carrots, raisins and the veal sauce.

Lightly salt and pepper and simmer for 30 minutes.

Remove the quails by removing the wires and fat with which they were wrapped.

Put the quails in the saucepan and continue cooking for 5 minutes to fire.

Serve warm quail with their delicious sauce.