Poussin Stuffed with Grapes

• 4 poussins (quails can also be cooked this way)
• salt and freshly ground black pepper
• 1 glass dry white wine

First prepare the stuffing. Fry the onion and garlic in a little of the butter until golden. Remove from the heat and add the rest of the stuffing ingredients. Mix well together.

Season the inside of the birds with salt, and stuff each bird with the prepared stuffing. Truss the birds and rub