Production "MAHEEV" in Belarus is very popular and in demand! "I THINK ABOUT HOW WHAT YOU EAT" should be the slogan for every chef and food producer! A recipe I dedicate to the producers, "MACH", whose products beautifies and makes our life tastier! Quail carcass rinse thoroughly and dry with a cloth. Carcass to osmolite over the flame of a gas burner, avoiding burning the skin. Hot water to wash carcasses of released fat and carbon deposits. RUB salt on inside and outside surfaces of carcasses, but not to overdo! Let them lie half an hour and you can start filling.

Rice for the filling, wash, pour large amount of boiling water, wrap container and allow to rot for 40 minutes. Steamed in boiling water wash rice in a colander under cold running water. Rinse the raisins and pour over boiling water. For quail enough rice and raisins. Tightly stuff the carcass with stuffing...Fantasies of unlimited toppings, but still should be considered, so it does not interrupt the taste and aroma birds, which she stuffed.

Onions cut so much that it was enough to fill the entire space between the stuffed carcasses of quails during the laying in a roasting pan (a roaster).

Butter cut into thin plates. Instead of butter use any vegetable, but the butter gives the quail special taste lovely!

On the bottom of the roasting pan put 3-4 leaves of Bay leaf, 10 to 20 grains of black pepper, 5-6 cloves of garlic, 2-3 tablespoons olive oil 1 tablespoon grainy mustard "MAHE". Cover all the spices with a layer of chopped onions and put the first coat stuffed with quail. Fill the space between the carcasses onions, cover everything with a thin layer of olive mayonnaise "MAHEEV". On top of the mayonnaise stacked plates of butter and put the second layer of quail, similar to the first, and then the third layer. Pour white grape wine, so the top of the carcass was not covered with wine. That a quail had a Golden color, lightly sprinkle them with turmeric and curry

Cover all large layer of olive mayonnaise "MAHEEV", tight fitting roasting pan (a roaster) with a lid and sent for 2 hours in the antique wardrobe or in the oven of the gas stove with a temperature of 120-130 degrees. You must make sure that the wine in those 2 hours is completely evaporated... Periodically check and pouring wine. For a couple of hours of stewing alcohol and vinegar do their magic functions fermentation. Not only meat, but also bones, melt in your mouth! And the stuffing has absorbed all the flavors of the dishes. After two hours of simmering you need the oven (antique Cabinet) to heat to 160-180 degrees and to give a lightly brown quail, 20-30 minutes. Then pour in the pan glass of white grape dry wine, cover tightly with a lid, wrap and let stand in warm for half an hour.

For those who cook in multicookings: Put quails in the same way as in a roasting pan (a roaster)... Pour the wine, cover with mayonnaise. Set in the "control" of 130 degrees, cooking time 2 hours. After the loop, the set temperature of 160 degrees, time 30 minutes. When loop is finished, write in "heating" mode before filing on the table. In multicookings quail are more juicy and tasty!

Ready quails laid on a dish, decorate with greens. A great appetizer with a glass of white wine or wine glasses of vodka ready! Do not forget about the festive attributes, decorations, however, do partridges with their appearance and taste are a decoration of any holiday table!

Empire of taste "MAHE" will help everyone to add their flavor touch to any dish! HAPPY NEW YEAR! ALL NEW FOUNDATION CULINARY VICTORIES!!!