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Method:
Make a rich reduction sauce, some
scrapings of truffles, and flambe it with brandy. Split the quail down
the backbone, cut off the head and neck. Place fois gras and truffle
in the cavity and reassemble the bird. Part cook in oven with the
heads for 10 mins. Then arrange the quail and their heads in the vol-au-vent
cases and bake for a further 5 mins. Add the pan juices from the
roasting dish to the sauce and when the quail are ready, spoon the
sauce around the vol-au-vent cases.
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