Quail salad with warm red wine vinaigre

Ingredients for Quail salad with warm red wine vinaigre

Instructions for Quail salad with warm red wine vinaigre

To prepare the Quail salad with warm red wine vinaigre recipe, please follow these instructions:

Vagtlen clipped up in back, sternum removed. Vagtlen seasoned with salt and pepper and fry with skin side up, in the oven at 200 degrees C, in 8 minutes. Red wine vinaigre: Legs Brown well in the oven at 200 degrees C of, and cooked in with water about 3 hours. When the Fund is cooked in, and red wine vinegar, add the legs from the sieve and cooked into the thick consistency. Finally add the cream and boil into the creamy texture. Accessories: Tonsils toasting lightly on a frying pan. Iceberg lettuce, chop into fine strips. Serving: Serve the warm quail on the chopped salad, and the warm red wine vinaigre. Serve with freshly baked baguettes like.