- 8 plump quail ready to cook.
- salt, lemon pepper.
- 8 cloves garlic.
- Olive oil.
- 16 sage leaves.
Season the inside of the quails with salt, lemon pepper and aromatic .
Put 2-3 parsley leaves at the bottom. the cavity, then a knob of butter and a little garlic surrounded by a sage leaf and again 2-3 leaf parsley .
Lier quail with a little wire Home and season lightly with salt, pepper and aromatic .
Heat the grill (or oven). Moisten the bottom of an ovenproof dish or grill plate with olive oil. Y put the remaining 8 sage leaves and remove the quails on them .
Slide the dish or plate in a very hot grill, close enough to the heater. Turn regularly quail on their 4 sides so they gild well on all sides (about 8-10 min. Per side) and brush brush with the juice rendering .
. At the end
cooking, put a knob of butter on each cgo and serve immediately .