How to cook
Soak the cleaned quails in water and vinegar ahead of time. Prepare the marinade from the ingredients for it, heat it. Then wash the quails and pour the hot marinade over them, leave them for 3-4 hours to sit.
Cut out a sheet of foil for each quail, put a thin piece of lard (slightly smaller than the foil sheet) in each sheet, sprinkle with paprika and crumbled savory.
Take the meat out of the marinade, salt it and sprinkle it with white wine. Put a piece of butter in each quail. Wrap the quails up carefully and arrange them in an oven dish. Pour on a part of the marinade over them and bake in a moderate oven.
Serve the cooked quails in the foil.