J.e.a.n.n.a.j.a.m.e.s.o.n

snipe woodcock on toast Viridiana

INGREDIENTS:
(serves 4) 4 .2 snipe glasses of white wine. White pepper. Grated nutmeg. A little thyme and salt

PREPARATION:
woodcocks cleaned removing the feathers and empty inside; reserve the corazón.Las season with salt, pepper and nutmeg and sprinkle with thyme. Enter the source hot oven, preheated to 220 º C for 15 minutes. Once roasted woodcocks, we take from oven and chop; parted thighs and legs, and retain heat in a saucepan.

Chop the bodies we have learned from the woodcock (breast bones and other remains) and again put into the baking dish with the crushed heart. Add the white wine, put the power to fire, and stir the whole with a wooden spatula.

We let simmer very gently for 10 minutes. Put the salt and snuck this sauce. With this sauce, salsa and the chicken thighs we had booked.

heater to boil for 3 minutes and serve. Accompanied by a mushroom with fried onions. Others