Grape filled quails
4 quails. 2 soup spoons raisins. 4 soup spoons seeds from fresh white muscatel grapes. 1 onion. Salt, pepper. ½ glass dry, white wine.1 soup spoon semi-sweet sherry.
Fill the quails with the raisins and add salt and pepper. In an anti-adherent frying pan fry the chopped onion and add white wine. When the onion. When the onion is transparent add the quails and fry until toasted. Then add the seeds, cover and cook for about 20 minutes. Check the quails with the tip of a knife, and if done add the sherry. Mix thoroughly the sherry with liquid and wet the quails several times before they are removed. Serve immediately with the cooking liquid, thus preserving all its taste.