|
Unpluck the quails, pass them on a flame, then wash and dry them. Season their interiors with a pinch of salt and one of pepper, a half clove of garlic, a leave of sage, a little piece of rosemary. Wrap each quail up in a slice of bacon and fix it with a toothpick. Spit the quails and join between them a half slice of bread and a piece of pork bacon.Barbecue them and paint the quails with the cooking sauce which will be gathered in the proper container during the cooking.
|
