1/4 boned Jerte cherries
16 brik pasta thin slices (in delicatessens; if not, 8 crêpes)
4 quails
1 onion
2 garlic cloves
1 glass white wine
6 tablespoons oil
1/2 glass brandy
1 ounce dark chocolate
Salt and pepper

Clean the quails, tie, fry lightly in oil and remove. Fry lightly the minced onion and the garlic in the same oil. When they are brown, add the quails, sprinkle with the wine and some broth if necessary, add grated chocolate, put the lid on and cook for 15 minutes. Add some tablespoons sauce and cherries to the minced quails.
Put the stuffing in 8 brik leaves and wrap like packets. Fry in a lot of oil. Put each packet in a brik leaf and tie as a small bag. Top with butter and cook in the oven at 200ºC for 10 minutes. Serve with the rest of the sauce.