Quail in Sauce

Ingredients

• quail
• salt pork or bacon (tocino)
• manteca (lard)
• olive oil
• almonds
• 1 garlic clove
• parsley
• 1 jícara caldo (stock or broth)
• 1 copa white wine

Instructions

1. Clean the quail. Lay thin strips of salt pork (tocino) on the breasts and tie them in place. Heat manteca (lard) and olive oil in a pan and brown the quail on all sides until golden. Transfer the quail to a cooking pot, pouring the oil from the browning pan over them.
2. In a mortar, grind the almonds, garlic clove, and parsley together. Dilute this paste with a jícara of caldo (stock), stirring to combine, then pour the mixture over the quail. Add a copa of white wine. Let simmer for a few minutes until cooked through. Serve hot.