Clean the cockerels and flame them, then cut each of them into four portions. Put the butter with 4 spoonfuls of oil into a large saucepan, gently fry the chopped onion, add the portions of cockerel and brown them. Add the puréed tomatoes, let the sauce dry out, pour in the brandy and let it evaporate, then add the olives cut into rings, a spoonful of capers and a little broth. Put the lid on the saucepan and finish cooking. Before removing from the heat, sprinkle with the finely chopped herbs, and mix everything well, then place on a dish and serve. Go to the complete recipe

Pour the oil into a casserole and brown the onion cut into strips. Clean the cockerels, open them up and press them, then arrange them in the casserole and gently fry for about 10 minutes. Season with salt and pepper on both sides. Add the mushrooms cut into thin sections and let them soften. Start adding the beer, little by little. Cook over a lively flame without a lid; once cooked, the cockerel sauce must be greatly reduced. Serve hot. Go to the complete recipe

Moisten the cockerels with some drops of Worcester sauce diluted with a few spoonfuls of broth and oil. Bake the fowls with the olives, new potatoes and shallot at 200°C until well cooked. In the meantime, scoop out the inside of the tomatoes and replace it with a little anchovy paste. Take the cockerels out of the oven, put them on a dish, surrounded with the tomatoes and fennel. If you wish, you can add some dill and hot curry. Go to the complete recipe

Wrap each of the potatoes in an aluminium foil and bake them at 180°C for 40 minutes. Remove their skin when lukewarm and cut them lengthwise in two-centimetre thick slices. Let them brown in a pan, without breaking them, with 30 g. of butter, garlic and sage. Melt the remaining butter in a pan, break the eggs one at a time over a plate, make them slide into a pan and cook slowly. Arrange the eggs on the potato slices in a dish, and sprinkle with salt and Parmesan cheese. Go to the complete recipe

Melt a knob of butter in a pan over a lively flame until it turns light brown, dust with salt, remove from the heat, and break the eggs over the pan (if necessary, put back on the heat to finish cooking). Toast the bread slices, butter them on one side, divide then into 4 equal parts and place one cooked quail egg on each of them. Go to the complete recipe

Season the quail legs with salt and pepper, roll them in flour, cook them in a pan with oil and butter until golden brown. Add the white wine and let it evaporate, and then the vinegar. Get the sauce to condense over a low flame. Serve the quail legs hot with the cooking sauce. Go to the complete recipe

Boil the eggs and remove the shells. Prepare the pink sauce by mixing one part of ketchup with 5 parts of mayonnaise. Spread a layer of sauce about one-centimetre thick onto a dish. Dip the eggs into the sauce keeping their smaller end upwards, and arrange them at regular intervals on the dish. Leave in the fridge for one hour. Serve as appetisers with fresh white wine. Go to the complete recipe

Clean and wash the quails, then split their breasts up, flatten and beat them lightly. Brush them with oil, then grill while sprinkling salt and pepper from time to time. Separately boil two litres of salted water, add the cornflour and cook for 30 minutes. Serve the quails in an ovenproof dish with very soft polenta. Go to the complete recipe

Clean, wash and dry the quails. Season with salt and pepper on the outside and the inside. Mix oil, salt, freshly ground pepper and a few finely chopped sage leaves inside a bowl. Thread onto each of four skewers one slice of bacon, one quail, one square piece of ham cut out of the slice, one bay leaf, another quail, and finally another slice of bacon. While roasting the spits, keep brushing them with aromatic oil. Serve the quails piping hot together with mashed potatoes. Go to the complete recipe

Clean, wash, and cut the salad, then put it into a large container. Boil the eggs for 4 minutes and remove the shells. Mix the mustard, oil and vinegar in a tureen, then add salt and pepper. Use this sauce to dress the salad, separate it into four soup plates and garnish with the asparagus tips and the eggs cut in halves. Go to the complete recipe