2 tablespoons of olive oil
1/4 cup (50 g) of butter
8 cleaned quails (1.4 kg)
1/2 cup of Madeira wine (120 ml)
2 cups of chicken broth (480 ml)
For serving
4 potatoes, peeled and cut into six pieces each (approximately 500 g), passed through the juice of 1/2 lemon
1/2 cup of butter (100 g)
1 tablespoon of cumin
8 slices of pork loin
Salt and black pepper to taste
2 tablespoons of olive oil
1/4 cup (50 g) of butter
8 cleaned quails (1.4 kg)
1/2 cup of Madeira wine (120 ml)
2 cups of chicken broth (480 ml)
For serving
4 potatoes, peeled and cut into six pieces each (approximately 500 g), passed through the juice of 1/2 lemon
1/2 cup of butter (100 g)
1 tablespoon of cumin
8 slices of pork loin
Salt and black pepper to taste
In a skillet, heat the olive oil and butter and brown the quails for 3 minutes, turning them
Cover and cook over low heat for 5 minutes
Remove the quails and reserve them, covered
Put the Madeira wine and chicken broth into the skillet and bring to a boil
Return the quals to the skillet
Cover and cook over low heat for 40 minutes or until the quails are tender
Strain the sauce through a sieve and return it to the skillet
Prepare the accompaniment: in a skillet, place the potatoes and 1/4 cup of butter
Heat over high heat
Add cumin, salt, and black pepper and cook, stirring, until the potatoes are golden and tender
Remove from heat and reserve, covered
In a frying pan, heat the remaining butter and brown pork loin slices on both sides
Place the quails on top of the pork slices and cover with the warm sauce
Distribute the potatoes around and serve
370 calories per serving
