Bone quail and stuff them with mousse de foie gras, putting a truffle or part of a truffle in the centre of each. Sew them up, making them as neat a shape as possible.
Braise birds or poach them in well-flavoured stock until tender. Remove from pan and cool. Remove trussing threads and coat each quail with Brown Chaudfroid Sauce. When set, place each bird in an individual ramekin