3 cloves garlic
Drizzle the quails with brandy and leave to stand for at least half an hour.
Season the quails with salt and sauté in hot oil until brown, then remove from the pan. Chop the onion, garlic and parsley and fry in the same oil used for the birds. Add the quails again and pour in a touch of brandy and half a glass of stock.
Cook for 20 minutes on a low heat, and then strain the sauce through a colander.
Ideal served with small round slow-fried potatoes.