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1
If necessary, remove the feet and neck from the quails.
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2
Use your fingers or the tip of a small knife to remove the wishbone from each quail.
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3
Combine the garlic, thyme, savory and oregano.
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4
Rub the quails with the herb mixture, inside and out, and use your fingers to push some of it under the skin that covers the breast meat.
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5
Salt and pepper the birds generously inside and out.
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6
Place 2 10-inch skillets over medium-high heat and add 1 tablespoon of the olive oil to each.
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7
Saute the quails, turning occasionally, until they are browned on all sides, about 10 minutes.
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8
Reduce the heat to low and cover the skillets.
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9
Cook until the meat where the leg meets the body is just very lightly pink (it should not be bloody), about 10 minutes more.
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10
Transfer the quails to a warm platter and cover with foil.
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11
Wipe 1 of the skillets with paper towels and add the remaining tablespoon of olive oil.
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12
Over medium-high heat, saute the livers until they are browned on the outside and just slightly pink inside, 5 to 10 minutes.
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13
Transfer the livers to a food processor, add the cream and nutmeg and process until smooth.
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14
Season with saltand pepper and transfer to a bowl.
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15
Spread each slice of toast with liver and place a quail on top.
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16
Serve with braised Belgian endive (see recipe) on the side.
