Quail pinned onto a toothpick in the legs and wings. Place stew in a crock with the butter. The vessel was sealed and placed in a cold oven. Bake 20 minutes at 180 C. The onions and celery finely chopped. Fry for a minute in a hot frying pan with sunflower oil. Pour the wine and then evaporating, pour rice. After about a minute, pour 750 ml hot water, add bouillon cube, savory and turmeric. Sprinkle with pepper and salt to taste and boil. Grilled quail subtracted from casseroles. It is poured onto rice after returning quails. Bake in a moderate oven at 160 C until the rice absorbs water (about 30 minutes).