Quail In Verjuice

1 1/2 ea Purple grapes
6 ea Very thin slices of prosciutto, cut in halves
12 qt Rib cages and necks removed, but legs and wings intact
Salt and freshly ground pepper
125 ea Butter, melted
3 ea Cloves garlic, peeled and crushed
1/2 c Strong chicken or veal stock

Remove the grapes from their stems and set aside 1/3 of the best grapes for the sauce. Process the remaining grapes and pass them through a sieve, pressing to extract all the juices. Reserve the juice and skins separately. Spread out the quail, skin-side down, season and place a roll of prosciutto in each quail. Tie the legs together with string to secure the prosciutto roll in each quail. Scatter the grape skins on the bottom of a large baking dish and place the quail on top, skin-side up. Mix the butter with the garlic and pour over the quail. Cook the quail in a preheated 200oC oven for 35 minutes on one shelf above the centre, then baste with the cooking juices and increase the temperature to 225oC. Cook for a further 10 to 15 minutes to lightly brown the quail

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