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1
Soak bread in 1/2 cup olive oil in a mixing bowl; work the oil well into the bread.
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2
Add garlic, juniper berries, salt to taste and sage leaves.
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3
Knead all ingredients into the bread.
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4
Add the brandy and mix well.
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5
Divide the mixture into 12 parts, and stuff each quail with one part.
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6
Cover the quails with a towel and leave out at room temperature for five hours.
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7
Take the stuffing out of quails and set the quails aside.
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8
Melt the butter in a saucepan over medium flame.
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9
Break up the bread stuffing into the butter.
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10
Cook for 5 minutes.
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11
Add the rosemary and porcini to the pan.
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12
Lower the flame and simmer, stirring with a wooden spoon.
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13
Add the porcini water and keep simmering.
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14
Add the wine and let evaporate for 8 minutes.
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15
Mix well and remove from fire.
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16
Keep warm.
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17
Split the quails down from the breast side, leaving them attached by the backbone.
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18
Rub the quails with a mixture of the remaining 2 tablespoons olive oil, vinegar, and salt and freshly ground pepper to taste.
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19
Heat a cast iron skillet or a griddle to very hot.
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20
Lay the birds on the griddle, open side down.
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21
Place a heavy object over them to press them down flat.
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22
Add some extra oil if necessary and cook 10 minutes.
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23
Turn the quail on their backs, replace the heavy object over them and cook another 10 minutes.
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24
Heat the sauce, stirring and tasting for seasoning.
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25
Arrange the quails on a serving platter and spoon the sauce over them.
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26
Serve immediately.
