Quail Stuffed with Papaya and Lime

• 8 quail
• 2 limes
• 2 ripe papayas
• 60

Remove the zest from the limes in strips with a potato peeler. Cut the strips into fine julienne and blanch in boiling water for 15 minutes. Refresh under cold running water, drain and set aside.

Cut the papayas in half, scoop out the seeds and discard them. Cut the halves into thin slices, then cut off the skin. Chop the flesh into small dice, place in a bowl and mix with the juice of