Quails Baked in Foil
300g minced beef
1 bunch of parsley
1 glass of stock
2 tablespoons of chopped parsley and chervil
Prepare the quails, stuffing them with the minced beef and parsley. Put them to cook for about an hour with the butter and stock. Let them cool. Sauté in the sauce for ten minutes the finely chopped parsley and chervil and the ham chopped into small pieces, then thicken it up at the end with the rice flour.
When it has all cooled down, wrap half a quail with a spoonful of mixture in doubled tin foil parcels. Put them in a preheated oven at 200°C/400°F for another ten minutes.