Quail in Tomato Sauce
Origin: Castile, Spain
Source: Anonymous, 1920
Ingredients
- quail
- manteca (lard)
- 1 clove garlic
- tomato, grated
- salt
Instructions
- Clean the quail and insert jamón (cured ham) into each bird as described in the preceding recipe. Heat the manteca (lard) in a pan and fry the quail until golden. Remove the quail and set aside.
- In the same lard, add the garlic clove and grated tomato seasoned with salt. Cook until the tomato sauce is done. Discard the garlic clove.
- Return the quail to the pan with the tomato sauce, turn to coat them well (rehogan), and serve.