| 1 | Prep: Finely chop onion, mushrooms and parsley. Slice truffle. |
| 2 | Preheat oven to 200°C. Heat oil and butter in a large frying pan. Add onion and cook until soft. Add mushrooms and cook until soft. Stir through parsley and nutmeg and season well. Remove and set aside to cool. |
| 3 | Place 2 tablespoons of the mushroom mixture in the middle of each quail. Top with a few slices of truffle. Wrap quail in prosciutto and tie with string. Heat extra oil in a frying pan. Add the quail and cook until browned on all sides. Place in the oven and roast for 15-20 minutes. |
| 4 | Cut 4 (8x6cm) rectangles from the pastry. Bake for 10 minutes or until puffed and golden. Remove the top and leave the 'nest'. |
| 5 | Return the pan that the quail was cooked in to the heat. Add madeira and stock and cook, scraping the bottom of the pan to extract the pan juices. Whisk in the butter. |
| 6 | Gently re-warm the duxelles. Spoon extra mushroom duxelles into the bottom of each "coffin". Place a quail on top. Nap with the sauce and drizzle with truffle oil. Serve immediately. |
Quails In Coffins (Cailles En Sarcophages)