Buy the ham in one thick slice. Cut into thick pieces. Taste, if salty, blanch for 10 minutes in very hot, but not boiling, water. Wipe. Fry gently in butter with the onions. As soon as the fat browns and the onions begin to brown, remove from the heat. Keep aside. Fry the quails over a very moderate heat to avoid darkening the fat. If they are barded, remove the bard halfway through the cooking when the quail are quite swollen. Once without the bard, put all the garnish which was kept aside into the saucepan. As soon as the quail start browning, add the brandy, heat, cover, remove from the heat and leave to marinate for 10 minutes. Then cook again over a low heat, salt, pepper, add a little nutmeg to taste, add the branch of thyme. Cook over a very low heat for 40 to 45 minutes. The cooking must be carried out slowly if you do not want the quail to dry. To serve, brown the slices of bread, cut in 4, in butter. Use to decorate the dish.
