|Grape vine leaves/Banana leaves||16|
|Thin pork back fat strips||24|
|Onions||2 , finely chopped|
|Celery stalks||2 , finely chopped|
|Mushrooms||1⁄4 Pound, finely chopped|
|Black pepper||To Taste|
|Fresh breadcrumbs||1 Cup (16 tbs)|
|Egg||1 , beaten|
To make stuffing, melt butter in a large frying pan.
Add onions and celery and cook, stirring frequently, until vegetables are soft.
Add mushrooms and cook for a few minutes, stirring often.
Add salt and pepper.
Place breadcrumbs in a large bowl.
Add contents of frying pan, including juices, to crumbs.
Mix in beaten egg and cognac.
Clean quail thoroughly and pat dry.
Fill cavities with stuffing.
Wrap each quail in 2 oiled vine leaves or 1 banana leaf.
Cover with 3 strips of pork back fat and wrap in a triple thickness of buttered aluminum foil, or in wet newspaper.
Place wrapped quail on a grill over medium-hot coals.
Cook for 35 minutes, turning frequently.