Quail alla cacciatora (2)
Instructions
Prepare the quails, plucked, drawn, proceed to flame; legatele and put them in a saucepan with the butter, salt, pepper and a bay leaf.
Let them cook for about 15 minutes.
Retire them and keep them warm.
Then melt into the same saucepan 2 tablespoons flour with wine.
Simmer for 2 minutes, add the chopped parsley, pour it over the quail and serve.
Ingredients and dosing for 3 persons
- 6 quails
- 70 g of butter
- 1 glass white wine
- 2 tablespoons of flour
- Laurel
- Chopped parsley
- Salt
- Pepper