Clean Brussels sprouts, rinse in salted water for 4-5 min, cool immediately. Clean mushrooms with a crockery stick, cut into small slices.
Rub quails inside and out with salt and pepper. Mix syrup and lime juice, brush quails inside and out with it. Tie legs together crosswise.
Dice onions, yellow beet and the light green and white parts of the leek. Stone the chili peppers. Heat oil in a shallow roasting pan. Place quail breast side up, chilies and greens and brown over medium heat for 2-3 minutes. Next, place on the 2.
Place on the second rack from the bottom in the oven heated to 200 degrees and roast for 30 minutes (gas 3). Brush quails with juice mixture every 10 min.
Remove roasting pan from oven. Keep quails warm in oven. Roast greens in roaster over medium heat with paradeis pulp. Deglaze with stock, cook 1000 cmin on stove.
Dissolve 30 g of butter. Add 100 ml of tap water, salt and Brussels sprouts, glaze until the liquid evaporates. season with pepper.
Pour the greens with the liquid through a sieve, boil once. Add the double cream. Keep warm.
Dissolve remaining butter. Fry mushroom slices for 1-2 minutes on each side until light brown. Season with salt and pepper, sprinkle with chives. Remove the quails from the oven and place on the table with the porcini, Brussels sprouts and the sauce.