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QUAILS WITH FOIE GRAS
Choose large quail, they will be a little fatty but their flesh will be tender. Peel the truffle, whether it is fresh or canned, cut into 6 slices. Chop coarsely the remaining parts and the skin, mix the chopped truffle with the foie gras mousse, salt and pepper to make a well seasoned stuffing. Use a pastry bag to stuff each quail with the equivalent of a large hazelnut of stuffing. Truss them like a roast chicken. Lay a blanched and wiped vine leaf (you can buy them canned) over each quail, then a bard. Tie up firmly. Fry the quail in a frying pan, without any additional fat, until the bard browns and almost completely melts. As you do that, put them one by one into a casserole with the butter. Heat, sprinkle with the brandy, cover, bring to a boil, shake the casserole to cover all the quail. Add the same quantity of hot water, salt, pepper lightly, cook over a very low heat for 30 minutes. Turn the quail from time to time. Take them out, keep them warm. Put the remaining foie gras mousse into the cooking juice. Dissolve, add the juice of the truffle (if canned) and the truffle slices which have been kept aside, without breaking them. Put in the quail again, keep warm without boiling. Arrange the quail on a heated serving dish, top with a slice of truffle, pour the sauce to glaze.
