Meat

Ingredients:
- 4 quails
- 1 strip of fat
- 80 g shallots
- 400 g ripe white grapes
- 125 g butter
- 20 cl White Burgundy
- 1 tablespoon marc de bourgogne

Preparation:
1 - Empty the quails if your butcher has not already done so and keep      the liver. Put it back inside the quails. Wrap each quail with a strip of      fat and truss them up.
2 - In a cooking pot, melt a little butter and add the quails. Cook on      medium heat for three minutes. Turn the quails over. Season with      salt and pepper. Cover the cooking pot and cook for ten or so      minutes on low heat.
3 - Meanwhile, chop the shallots. Then remove the quails from the      cooking pot and keep them warm. Pour in the shallots and cover the      cooking pot for around five minutes.
4 - Meanwhile, rinse the grapes. If you have enough time, ideally you      should remove the skin and pips. Then add the prepared grapes to      the sauce. Season with salt and pepper. Leave to cook for two      minutes, in the covered cook pot, before removing the grapes with a      skimming ladle. Keep them warm.
5 - Put the quails back in the cooking pot but without the strip of fat. Just      one minute. Then place them in a dish with the grapes around them.      Coat with sauce.