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 or soufflé dish just large enough to hold it. Garnish with chopped aspic jelly.