Oranges wash thoroughly with a brush under running hot water (to wash off the peel wax preservative) and dry. Squeeze the juice from one fruit, and the rest cut into thick circles. Cut the quail in half of the sternum with scissors so that each half had one thigh and wing.
Melt in a deep frying pan 25 grams of butter and saut? the onions until golden brown. Put to quails and fry on both sides. Add the bacon and fry, too. Fill in all white wine and orange juice. Season with salt and pepper, cover, reduce heat and simmer for 20-25 minutes. Meanwhile, on the other pan fry in the remaining oil mugs oranges. Sprinkle with sugar and let it stand. Then add oranges to quail, pour the vinegar, mix well and serve.
Translated by site: wday.ru
01.02.2016
01.02.2016
01.02.2016
01.02.2016