Quail
Origin: Castile, Spain
Source: Anonymous, 1920
Ingredients
- quail
- manteca (lard)
- caldo (broth)
- white wine
- salt
- whole pepper
- fine herbs
- toasted flour
Instructions
- Clean the quail. Heat manteca (lard) in a pan and add the quail. When they begin to take on color, add caldo (broth from cocido), white wine, salt, whole pepper, and fine herbs.
- Simmer until cooked through. Remove the quail and discard all the herbs from the sauce. Thicken the sauce with toasted flour, then return the quail to the pan and serve.