Extract from "Mets et vins de Bourgogne".
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.