Two days before being required, enclose the quails in an earthenware Terrine with a little brandy and a few peelings of very ripe and yellow quince. Keep in a cool place.

When required for cooking, remove the peelings of quince and add a nice piece of butter; seal the Terrine as tightly as possible and place in a hot oven for 20 minutes.

Serve the quails as they are in the Terrine accompanied with a sauceboat of quince jelly.