Difficulty:[usr 2]
Preheat the oven to th. 7 ( 210°C ).
Place two slices of belly on each quail and tie them
In a casserole dish, melt the butter, brown the quails on each side, then pour in the Armagnac. Place the quails in an oven dish, salt and pepper them from the mill while basting them with the cooking juices. Put them in the oven for 15 minutes.
Prepare the dough for the galettes:in a bowl, pour the flour, add 5 g of salt, then 30 cl of water and the milk in a trickle, whisking constantly. Work the dough until it is very smooth.
Heat 1 teaspoon of oil in a large frying pan and place small heaps of batter the value of a tablespoon, spacing them apart. The dough spreads and forms patties.
Cook these pancakes 1 to 2 minutes on each side, so that they are golden brown. When they are cooked, place them on a warm serving platter and place the quails on top.
Pour the cooking juices from the quails into a saucepan, add 10 cl of water and bring to the boil.
Put the chestnuts in the pan, heat them for 3 to 4 minutes while stirring, then place them around the quails and cover with the reduced cooking juices to a good consistency.
