Roughly grate the truffle.
Remove the skin from the poached quail breasts and carve the breast off the bone. Carve each breast into 8 even slices about
Reheat the glaze over medium heat, adding the unsalted butter. Reduce heat to low, put the quail flesh into the glaze and reheat gently.
Gently reheat both the porridge and the roasted chestnut cream.
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