Ballotine of Quail

• 10 quails
• 2 shallots, chopped
• 6 sprigs thyme

Draw the quails and reserve the hearts and livers. Completely bone four of the quails and reserve the flesh for the mousseline and the bones for the sauce. Cut the other six quails down the back and remove the bones, leaving intact only the calf bones in the legs and the wings. Lay the quails and the meat on a tray, sprinkle with the shallots, thyme, pepper and cognac. Leave to marinate for two