Quail is a very delicate bird and must have a short cooking time otherwise it will be dry and stringy. This is a base recipe to which you can add any kind of sauce instead of the easy one suggested here.
First, prepare the quails. With a heavy knife cut the birds in half through the breast. You can then remove the vertebrae and ribs and any remaining giblets. You will be left with eight pieces, each comprising a breast, leg and wing.
Wash the birds and dry them on paper towels, then season with salt and pepper.
Melt 2 tablespoons butter over medium heat in a frypan large enough to accept all the birds at once. Place the birds skin side down in the butter and cook for ten minutes. Shake the pan occasionally so that they do not stick.
After ten minutes, flip the birds and cook the other side for 3-5 minutes, or until juices run clear when you check the breast with a knife.
Remove the quails to a platter and keep warm. Add the white wine and remaining butter to the pan and reduce a little, stirring constantly. Correct the seasoning if necessary. Serve the sauce over the quails.