Quails with Mustard in Breadcrumbs

• 4 quails
• Salt and pepper
• 1 tablespoon parsley and tarragon, finely chopped

Cut through the back of the birds with a knife and fold them open. Now smack them sharply with the palm of your hand or the flat of a meat cleaver so that they are well flattened.

Salt and pepper them on both sides and sprinkle with the herbs. Paste them with the mustard and dip them into the melted butter before pressing them on both sides into the breadcrumbs.

Grill them gentl