Categories: Poultry, Italian 
      Yield: 4 servings 
  
      8    Quails, about 4 oz apiece           3    Fresh or dried sage leaves 
      8 sl Blanched bacon                           Salt 
           -(or Italian-style pancetta)             Freshly ground black pepper 
      3 tb Butter                            1/3 c  Dry white wine 
  
  PREHEAT OVEN TO 400F. Rinse quails and pat them dry with paper towels. Lay 
  a round of pancetta over breast and thighs of each bird and tie securely 
  with string. Melt butter in an oven-proof casserole just large enough to 
  hold quails. Add sage leaves and quails. Brown them over medium heat 3-to-4 
  minutes on each side. Sprinkle with salt and pepper, and pour on the wine. 
  Set casserole in oven and bake 20-to-25 minutes, until tender, turning 
  quails once after 10 minutes. Remove strings and serve in a heated dish. 
   
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK