Buy the quail prepared but not barded. Work the butter with 1 teaspoonful of salt, 1 teaspoonful of coarsely ground pepper and 1 tablespoonful of thyme leaves. Stuff each quail with this mixture, bard with the smoked bacon. Put into an ovenproof dish, sprinkle with 2 tablespoons olive oil, sprinkle with thyme leaves. Roast in a hot oven (400F) for 20 minutes. Fry the chipolatas in a frying pan with 2 tablespoons oil, drain and keep warm. Discard the remaining oil in the quail roasting dish, keep only the juice, scrape the bottom of the dish with a fork, add the chipolata juice, deglaze over a fierce heat with the vermouth, adjust the seasoning. Boil for 1 minute, remove fat if need be. Put each quail onto a fried sandwich loaf slice in the serving dish, surround with chipolata sausages and sprinkle with the sauce which must be reduced.
@
6 quails
12 small chipolata sausages
6 thin slices smoked bacon
salt, pepper, coarsely ground pepper
olive oil
1/3 cup butter
thyme
7 tbsp vermouth
6 sandwich loaf slices, fried
@
15
mn
@
20
mn
@
Do not forget to prick the chipolata sausages in a couple of places to avoid them bursting during the cooking.
