Peel from two to three pounds of raw truffles, chop the trimmings with one-half pound of fresh bacon, place them in a mortar and pound them, passing the mixture through a fine hair sieve. Singe and draw the turkey, stuff it with the pounded mixture, truss it, fasten a sheet of buttered paper around, place it in a pan and roast it in a hot oven, basting now and then with butter. Ten minutes prior to taking the bird out remove the paper and let it brown, dusting it over with salt. Place some slices of toast on a hot dish, place the turkey on them, garnish with roasted quails at each side and the truffles, seasoned and boiled in white wine, at each end, and serve with a sauceboatful of rich gravy.