250g of medium prunes a bouquet garni
salt, ground pepper
30g of margarine
In a casserole dish, heat the margarine and sear the trussed quails on all sides. Once they are golden, remove them and add the finely chopped onions. Add 3 tablespoons of hot water. Leave to simmer, covered, for 10 minutes over a very low heat. Next, add the prunes, the bouquet garni and the quails. Season. Cover and leave to cook over a very low oven for 30 minutes. Serve the quails surrounded by prunes.