Total Time

　　Active time: 2 hr Start to finish: 2 hr

　　

Ingredients

Makes 48 hors d’oeuvres

　　50 g (1 1/2 oz) fresh or preserved black winter truffles*

　　1/4 cup hazelnut oil

　　1 tablespoon fresh lemon juice

　　24 quail eggs

　　1 tablespoon finely chopped fresh chives

　　Garnish: finely chopped fresh chives

　　

Special Equipment

a 3/4-inch round cutter and a pastry bag fitted with a 1/4-inch plain tip

　　

Step 1

Very thinly slice truffles with a truffle slicer or other small manual slicer or with a sharp thin knife. Cut out 48 circles from slices with round cutter. Mince enough scraps to measure 1 tablespoon and reserve with 2 teaspoons juice from jar if using preserved truffles.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　

*Preserved truffles are available at some specialty food shops and from Urbani (800-281-2330).

　　Cooks' notes:

　　·Truffles, vinaigrette, egg white halves, and deviled yolks may be prepared 1 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.