Quail stewed in mayonnaise sauce

Tiny quails, it seems - what is in them? Nevertheless, the dish from them turns out to be such that you lick your fingers.
Wash the carcasses well and put them in a deep frying pan. Fry in vegetable oil on both sides, lightly.
Now pour water so that it almost covers them, and simmer for 7-10 minutes.
During this time we prepare mayonnaise: Beat 2 yolks with a mixer, pouring vegetable oil a little at a time, literally a teaspoon at a time. As a result, you will get a thick white mass, to which we add 1 tsp. mustard and 100 ml. brine. Look here already - if the brine is not too sharp, then you can add salt to the mayonnaise. 2 garlic cloves are squeezed out in the same place.
Now we take out the quails, put them temporarily in a saucepan and pour the resulting liquid mayonnaise.
They will marinate a little, while we pass the flour in the pan and pour the remaining broth from stewing (it should have remained decent, because we poured a lot of water).
Here you can stop and rest for 10 minutes. after that, we put the quail together with the mayonnaise back into the pan, add the sauce obtained from the broth and simmer for 15-20 minutes on the smallest fire. If necessary, you can add salt.
The dish is ready! Quail can be served with a side dish, as well as chicken.
If desired, you can use the usual purchased mayonnaise, adding garlic there. Only it should not be too thick.