Quail Parmigiana

Preparation:

Preparation: Clean the quails well (removing the innards and the esophagus). Pass them quickly over the flame to remove lint, wash them thoroughly and dry them with kitchen paper. Fill their tummies with a little bacon and a sage leaf; wrap the outside of the bird with a slice of still bacon and tie it, immobilizing the legs and wings with kitchen twine. Put them in a pan with a little butter, sprinkle with a little salt and a little pepper. Add the hearts and livers of the tender animals and brown everything over high heat. Then add a good splash of brandy, let it evaporate and pour over with broth (also stock cube). Let it cook for about an hour (it depends on the size of the quails). Remove the binding, pass the bacon that covered the outside of the beasts, the hearts and livers, another splash of brandy and the cream into the blender. It must be a smooth and homogeneous cream. If it's too thick, dilute it a bit with milk. Put the quails back in the pot, pour the sauce over them and let it heat up without boiling. Accompany with risotto alla parmigiana. You can indulge yourself by presenting a large serving dish to the table with a sort of mound of rice, hollowed out in the center, to contain the quails like a nest, or by bringing individual dishes already containing the rice nest with the animals inside.