Rice with Quail

• 6 small quail
• 120 g (4 oz) butter
• Salt

Clean, wash and wipe the quail. Sauté in hot butter in a large pan until coloured all over. Remove to another pan. Cover with water and season to taste with salt and pepper. Bring to the boil, remove the scum and simmer gently, covered, until tender (about 6 to 10 minutes). Drain and keep warm. Reserve the stock.

Now fry the onion in the same butter until soft and golden. Add the washed