Active time: 2 hr Start to finish: 2 hr
Makes 48 hors d’oeuvres.
- 50g (1 1/2 oz) fresh or preserved black winter truffles*
- 1/4cup hazelnut oil
- 1tablespoon fresh lemon juice
- 24quail eggs
- 1tablespoon finely chopped fresh chivesgarnish: finely choppedfresh chives
special equipment: a 3/4-inch round cutter and apastry bag fitted witha 1/4-inch plain tip
DIRECTIONS Very thinly slice truffles with a truffle slicer or other small manual slicer or with a sharp thin knife. Cutout 48 circles from slices with round cutter. Mince enough scraps to measure 1 tablespoon and reservewith 2 teaspoons juice from jar ifusing preserved truffles.
Whisk oil into lemon juice in a small bowl and season with salt and pepper. Spoon 1 1/2 tablespoons of vinaigrette into another small bowl and add truffle circles. Marinate truffle circles, covered and chilled, 1 hour, or until ready to use.
While truffle circles are marinating, cover quail eggs with water by 1 inch in a small saucepan. Simmer, covered,5 minutes, then refresh under cold water to stop cooking. Peel eggs and halve lengthwise.
Carefully push out yolks and mash with chives, minced truffles (and any juice if using preserved truffles), and remaining vinaigrette to create a paste. Season with salt and pepper and transfer mixture to pastry bag fitted with tip. Chill deviled yolks in bag until ready to use.
Arrange egg white halves on a platter and pipe in just enough deviled yolks to fill holes (do not mound). Cover each yolk with a truffle circle.
• Truffles, vinaigrette, egg white halves, and deviled yolks may be prepared1 day ahead and chilled separately.(Cover whites with plastic wrap.)
• Although best assembled right before serving, hors d’oeuvres can be chilled, covered with plastic wrap, up to 2 hours.
*Preserved truffles are available at some specialty food shops and from Urbani (800-281-2330).