In a baking dish, mix the sausage meat with the finely chopped liver, onion and chives. Season with salt and freshly ground pepper. Later fill half of this mixture into the quails, then put the prune in the middle and fill up with the rest of the mixture. Mix oil and butter and put it into a frying pan, brown the quails in it, extinguish with white wine and stew with the lid closed for about 40 minutes, add poultry stock if necessary, season and serve.
Our tip: Fresh chives are much more aromatic than dried ones!
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