1.  Open the quails by cutting along the back and remove all the bones.
2. Sauté the onions in the olive oil and add the smoked bacon, followed by the raisins and a little thyme.
3. Add the breadcrumbs to form a soft dough.
4. Stuff the quails with the dough and then close them back up to make them look intact, before roasting at 160°C for 20 minutes.
5. Slice the two quails and serve with the sauce.

CRUZ White Port sauce:

1. In a pan, sear the wings (cut into small pieces) in the butter. Brown them, while making sure to scrape the bottom of the pan regularly. This step should take about half an hour.
2. When golden, add the onions and garlic and mix well until everything is lightly browned.
3. Add the Port, bay leaf and thyme and cook until dry.
4. Pour in the stock and cook uncovered for 1 1/2 hours.
5. Strain the mixture, save the stock, add water to the solid ingredients and bring back to the boil.
6. Strain again and add the stock saved earlier.
7. Bring slowly to the boil to reduce the stock. About 250 ml should be left.