Pluck, singe and draw the birds. Split them through the backbone and lay them flat without separating the halves.
Wipe them carefully and season with salt and freshly ground black pepper. Wrap in thickly buttered white paper and grill for 5 to 6 minutes on each side.
When the quail are ready to be served, remove paper and place each bird on a croûton of fried bread; garni