Quail from the Montseny mountain range, cooked in the gerondine style

Ingredients

• 8 quail
• 1 large onion
• 250 g of sausage
• 12 grilled almonds
• 1 small glass of dry white wine (approximately 100 ml)
• Fresh parsley
• 1 pinch of ground cinnamon
• oil-based paint
• salt
• pepper

Stuff the quail with herbs, then sear them in alcohol or gas until cooked through. Finally, remove the stuffing and season the quail with salt and pepper.

Coat them in gold leaf using a warm oil paint (or lard) as a binder.

Add the sausage, cut into pieces, and the peeled and chopped onion, then simmer gently.

In a bowl, combine the peeled almonds with some chopped parsley and cinnamon, then mix with the wine and pour over the quail. Add a little cold water if needed.

Continue to cook for 15 to 25 minutes. Serve the quail whole, with plenty of sauce.