Wooden Wine Cod, or Madeira Quail

Wash and thoroughly pat dry the quails

Season them with salt and pepper from the inside and tie their legs and wings

Melt the butter or margarine in a saucepan, add the birds, and let them brown for about 10 minutes, or until they're done

Add the onion, chicken bouillon tablet, 1/2 cup of water, salt, and pepper to taste

Cover and let it simmer over low heat for about 20 minutes

If needed, add another 1-2 soup spoons of water

Remove the quails and place them in a warmed serving dish

Remove the fat from the sauce, mix with the Madeira wine and cornstarch

Add the mixture from the saucepan and let it cook until the sauce thickens and forms bubbles, stirring well

Serve over the quails and serve

"Serves 4."