Minestra di Caccia alla Rossini

Cook twelve quails in a saucepan, but in a vineyard and let them cool, in their sauce, then remove and prepare the fillets, put them in the bowl with some crests, chicken wings, a dozen medium sized mushrooms, and as many small truffles prepared to shape of olives, then pour the rest of the quails that you have reduced into a puree, and add the necessary consumed.