Quail with Fruit

• 8 slices of bread
• clarified butter
• 8 cooked prunes
• 150

Cut 8 ovals large enough for the quails to sit on from the bread. Fry in butter, drain on kitchen paper and keep warm. Season the insides of the birds and stuff each one with a prune. Heat a good knob of butter in a frying pan and brown the birds on all sides. Arrange them in a casserole. Heat the armagnac, pour over the birds and flame. Add the hot chicken stock, cover with a sheet of greasepr