Heat the oil and the butter in a casserole and brown the birds in it. Add the bay leaf, season with salt and pepper, cover the birds with the sheets of pork fat, and simmer for about 5 minutes. Remove the quails. Dip them into the bread crumbs, broil or grill them for about 3 minutes on each side, and put them on a hot serving dish. Add the stock to the pan juices in the casserole, bring to the boiling point, and strain the sauce into a sauceboat.
Larger ads are also available.
Just email us your ad and a billing address, we'll do the rest.