Quail with rice (4 portions)
salt, fresh grated pepper
3 spoons butter or margarin
1 spoon fresh thyme
2 laurel leaves
1 1/4 dl dry white wine
2 1/2 dl chicken
3 1/2 dl rice
8 thin slices pork steaks (ca 100 g.)
4 fresh grated parmesan cheese
Wash quickly quails and then dry them. Take off their wombs. Trash carefully every feather using in case tweezers.
Put salt and pepper. Warm up 1 spoon butter in a pot. Brown quails slowly on both sides. Add thyme and laurel, then wine and broth. Simmer at low temperature about 1 hour with a lid on the pot.
Cook salted water, put the rice in and let it cook, checking the time on the package. Steak the pork slices to crispness in a pan. Take the rice out of water and drain it, mix with the rest of butter and the cheese.
Place warm butter over together with quails and pork steak slices. Flavour with sauce and the serve.