Quails with Pineau

Flambe, truss and bard the quails with thin layers of streaky bacon.
Add butter in a frying pan and brown the quails for 45 minutes with a few muscat grapes.
Add 10 to 15 cl / 3 to 5 fl oz of Pineau des Charentes and a little meat stock.
Add a few slithers of truffle around the quails.
Season and cover.
Simmer for 10 minutes and serve.