4 quail, backbone removed
1 tsp. herbes de Provence
1/4 tsp. salt
1 1/2 tbsp. unsalted butter
2 tsp. cooking oil

Flatten and pat dry each quail with a damp cloth. Rub the birds all over with the salt and herbe de Provence.

In a large heavy skillet, melt the butter in the oil over moderately high heat. When the oil is hot, add the quail, skin-side down. Cook until well browned, about 5 minutes. Turn and cook until browned on the other side and medium-rare inside, about 5 minutes longer. Transfer to a warm platter and serve or keep warm for up to 10 minutes.