EGGS OF QUAIL IN COCOTTE TO THE TOMATO

Ingredients:

12 units of eggs of quail

20 grams of butter (fat)

1 chicken filet without skin (supreme, escalope)

150 grams of ham cooked in a track (slice, track)

5 spoonfuls of purée of tomatoes

2 catsup spoonfuls

3 spoonfuls of calde of bird

Salt, Pepper and sweet paprika to taste

150 cc Cream semi mounted (cream semi well-worn)

Procedure:

1st to Clean well the chicken filet

2nd to Place in a plate with a sheet of laurel, salt, pepper and a few spoonfuls of white wine.

3rd to Place in the microwave during 2 minutes and a half in the potency maximum.

4th When they are cold to fillet them (to cut it in strips) in approximately 7 or 8 you pull in sense as the meat goes, and then in julienne. (thin plasters)

5th to Fillet the ham also.

6th to Place in a bols, (bowl) the tomato, the cream semi mounted, and the catsup.

7th to Add the spices, salt, pepper, sweet paprika and the broth.

ARMED WITH THE PLATE

1st to Spill in individual molds (crystal or silicone, or special plastic for microwave) their names are COCOTTE.

2nd a little of sauce is placed in the fund

3rd On this we place the ham and the chicken in julienne.

4th We Do the second layer and place it in the microwave during 4 minutes in 80 % of the potency.

5th to Be placing of to 4 molds.

6th to Pair the sauce and job 3 huevitos for mold, and to puncture with a very thin holder to every egg yolk.

7th to Cover every mold with transparent movie.

8th to Set in the microwave during 5 minutes in 50 % of the potency, or half of the potency that has the microwave. (EYE with 4 together molds) (to place inside in circular form)

9th to Withdraw of the microwave and to uncover and before serving to dust with paprika and scarcely parsley. If we should want that he is glad to curry, it is possible to add the curry to the cream and the broth, aprox 2 teaspoonfuls, but we put neither the tomato nor the catsup.

Also they can be done to the stove, we will have only to be careful to put it in moldecitos metallic, and take care that 20 minutes are not burned, to moderate fire, aprox.