2 glasses of cognac
2 cloves of garlic
1 sprig of thyme
peels of 2 quinces
The quails are cleaned and emptied. They are put in a clay pot to marinate together with the cognac glasses, the shells of the quinces – these must be yellow and well ripe -, the finely cut onion, the chopped parsley, and the thyme.
Cover the casserole and marinate for two days.
After time, remove the crusts from the quinces and add a jet of oil.
Season with salt and cook, covered, for 30 minutes.
Afterward, it is checked that they are tender, if they were not they are left to cook until they are.
The quails are served in the same pot along with the sauce passed through the masher.