Cailles à la Normande (Quails à la Normande)

Ingredients

• Fine reinette apples
• Quails
• Butter
• Cider brandy
• Pâte à foncer

Instructions

1. Cut fine reinette apples horizontally at two thirds of their height and hollow them out in the form of cases.
2. Introduce a walnut-sized piece of butter into each quail.
3. Stiffen the quails briskly in butter and place one in each hollowed apple.
4. Sprinkle with a few drops of cider brandy.
5. Cover with the top of the apple, hollowed out as well.
6. Enclose each garnished apple in a sheet of pâte à foncer, proceeding exactly as for a Douillon Normand.
7. Arrange on a tray and gild.
8. Cook in a fairly hot oven for half an hour.
9. Dress on a napkin as they come out of the oven.