Quails In Pan With Truffle

Preparation:

Preparation: Clean the quails, flavor them internally with a little brandy and a pinch of salt and pepper, insert a piece of truffle into each one and wrap them in the slices of bacon, fixing them with a string. Brown the carrots and celery cut into strips and the whole onions in a pan with the butter and a pinch of salt. Put the quails in a saucepan, cover them with the broth, bring to the boil and cook for about a quarter of an hour; add the remaining truffle cut into strips > the stewed vegetables and cook for a few more minutes. Drain the quails on a serving plate, untie them, surround them with the vegetables and sprinkle them with the cooking juices.