8 Quails
1/2 pound of fresh peas
2 table spoons of butter
3 table spoons of chopped Parma ham
1 cup of beef stock
4 sage leafs
1 bay leaf
1/2 cup of Marsala
1 table spoon of flour
Salt & Pepper
In a big pan where you can accommodate all the quails fry the ham, the sage, the garlic and the bay leaf with the butter. When the ingredients are almost brown add the quails and the peas. Turn the heat on high and add the salt and pepper, turn the quails once in a while. When the quail is brown, add the Marsala and a cup of beef stock mixed with flour. Cook in low heat for at list 20 minutes or until the sauce reduce in more than a half and get thick.