Wrap each quail in a vine leaf, then in a rasher of bacon. Heat the fat in a casserole and when it is very hot, put in the quails and cook for 10 minutes, turning them halfway through. Do not add seasoning, as the bacon is already salty.
Remove the quails from the casserole and keep warm. Pour off the fat from the casserole, then put in the shallot and sweat until soft. Pour in the wine