Quails with Madeira Sauce

Per person approx. 1925 joules / 460 calories.

Rinse and dry the quail, season lightly with salt inside and out, and season with pepper. Attach the vine leaves, if any, to the quail breasts with a wooden stick. Place 1 bay spice and 2 juniper berries in each quail, then wrap each bird with 1 bacon strip. Preheat the oven to 220 °C. Place the quails in the roasting foil, close one side, add the Madeira and continue as indicated on the roasting foil package. Place the birds in the preheated oven and cook at 220 °C / gas 3-4 for a total of 45 minutes. After half the cooking time, i.e. after 25 minutes, switch down to 180 °C / gas mark 2-3. At the end of the cooking time, pour off the juices that have formed in the foil, remove the quails from the foil and keep warm. Fill up the juice with water to a quarter of a liter. Stir the whipped cream with the egg yolk and perhaps the flour and thicken the juice with it. Season the sauce with Madeira, salt and pepper to taste and serve with the quails.

>> This goes well with

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