Title: Quaglie al forno
 Categories: Poultry, Italian
      Yield: 4 Servings
 
      8    Quails, about 4 oz apiece
      8 sl Blanched bacon
           -(or Italian-style pancetta)
      3 tb Butter
      3    Fresh or dried sage leaves
           Salt
           Freshly ground black pepper
    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.