| 1 |
Clean the quails and pat dry with kitchen paper. Season the cavities with salt and pepper. Tie the legs together to keep the shape of the birds. Season the outsides with pepper and wrap the quails in the ham, pressing it on firmly. Secure with cotton if desired. |
| 2 |
Heat all but 2 tablespoons of the olive oil with the sage in a heavy-based flameproof casserole. Add the quails and brown all over on a medium-high heat. Reduce the heat and add the wine and marsala. Cover and simmer gently for about 20-25 minutes, until the quails are tender when pierced with a fork, basting during cooking with the juices. Add a little more wine or water if necessary. |
| 3 |
Preheat the oven to 190 C/375 F/gas mark 5. |
| 4 |
Transfer the casserole to the oven and bake, uncoverred, for about 5 minutes, until the quails are lightly browned. |
| 5 |
Meanwhile, soak the anchovy fillets in the milk for 10 minutes. Rinse, pat dry with kitchen paper and chop finely. Rinse the capers and chop finely. Clean the chicken livers or quail giblets and chop finely. Toast the bread slices. |
| 6 |
Heat the remaining oil in a frying pan. Add the anchovies, capers and livers or giblets and cook, mashing well with a fork to make a paste. Season to taste with pepper. Spread the paste onto toast and keep warm in a low oven. Remove the quails from the casserole, discard cotton and arrange on a warm platter. Pour the juices from the casserole around the quails, and arrange the toast on the sides of the platter-don't allow it to sit in the juices. Garnish with sage sprigs and serve immediately. |
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