Quails a la Talleyrand—Breasts

Raise the fillets, suppress the skin and nerves and pare them into half hearts, season and saute with slices of raw truffles add a half-glaze sauce with Madeira (No.413). Lay them on half heart-shaped bread croutons the same size as the fillets and hollowed out, then filled with a salpicon of mushrooms mingled with half-glaze sauce made of game essence (No.389). Dress in a circle on a dish, put truffles in the center and pour the sauce over all.