Quails in vine leaves

I took this wonderful recipe from "Spanish Cooking" book. Very tasty!

8 quails
2 lemons
8 slices of jamón or prosciutto
16 vine leaves (rinsed in cold water)
4 teaspoons olive oil
1/4 cup chicken stock
1/2 cup sweet sherry
3 1/2 tablespoons cold diced butter
1/2 bunch watercress

1. Preheat the oven to 400F.

2. Wash the quail and pat dry with paper towels.

3. Cut the lemons into quarters and put a quarter inside each quail cavity.

4. Season and wrap each quail with a slice of jamón.

5. Put a quail on top of 2 overlapping vine leaves, fold the leaves around the bird, and tie with kitchen twine. Repeat with the other quails.

6. Put the wrapped quail on a baking sheet, drizzle with the oil, and bake for 30 minutes.

7. Transfer the quail to a separate plate to rest for 10 minutes, then remove the twine and vine leaves.

Sauce:

1. Pour the remaining pan juices into a small saucepan with 1/4 cup of chicken stock and 1/2 cup of sweet sherry.

2. Bring to boil and gradually whisk in the butter, whisking for 3 minutes or until the sauce is slightly shiny.

3. Serve the quail on a bed of watercress, drizzled with the sauce.

Note:

First, I found the sauce is a bit too sweet and watery, so I would recommend to add a little bit of salts and tapioca flour.

Second, I personally dislike watercress, therefore I replace it with normal green salad and it goes pretty well with the quail.

Third, I cannot find vine leaves in any store nearby, so instead, I use Vietnamese cabbage and the quail is still delicious. Give it a try!