Florentine Quail

Ingredients for 4 people

8 quail
8 pieces of drymeat
50g of butter
3 stems of celery
1 stick of thyme
2 bay leaves
Half a glass of white wine
Olive Oil
Salt and Pepper

Clean the quails, adding salt and pepper to their insides and covering their chests with drymeat. Fasten it together with a string in order to keep the thighs joined up to the body. Cook them in a casserole dish with the butter, 3 tablespoons of olive oil and all the herbs. Cook on a high flame. When the quail reach a good colour, bathe them in the wine. Cook until the wine evaporates and then bake them, adding the stock every so often. As soon as the quails have become tender, you need to remove all of the herbs and untie them. Serve them on toasted bread and allow your bread to soak in the sauce.

Recipes kindly supplied by Il Tirreno


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