Sweat the sliced garlic for 3–4 minutes in olive oil over a gentle heat.
Remove the garlic, leaving the oil to cool.
Chop the garlic and mix it with the parsley and the butter; work in a little salt and pepper. Divide this mixture between the birds, stuffing it into their insides. Stick a toothpick through the flaps of the cavity and tie a short length of string around the drumsticks, fastening it to the toothpick.
Roll the quails in the garlicky olive oil and season the outsides with pepper.
Grill the quails under a heated grill, putting them in an oven dish or a grill pan to catch the juices, for about 15–20 minutes, turning frequently with tongs, until the meat starts to feel firm when poked with your finger.
Remove from the heat and allow to rest in a warm place for 5–10 minutes, serve with watercress and pommes frites or lentils or be more extravagant and serve them with tartiflette and a salad of endive, best of all of red endive, with a mustard dressing. Give people paper napkins and finger bowls as they will make a mess when they demolish the quails.