It's recipe time! I don't know if I have told you how I love to totter about making, and inventing, and reinventing delicious hors d'oeuvres. Well, I do. I find it cathartic and while it may not be true to the heart of all Bombshells, it's pretty peachy to me. So here's another little bite you might like to try before your next fabulous soiree. , , You will need: 50 g black winter truffles 1/4 cup hazelnut oil 1 tablespoon fresh lemon juice 24 quail eggs 1 tablespoon finely chopped fresh chives 3/4-inch round cutter and a pastry bag fitted with a 1/4-inch plain tip With a small manual slicer or a sharp thin knife, cut very thin slices of truffle, then cut out 48 circles from the slices with round cutter. Mince enough scraps to fill 1 tablespoon.and reserve it with 2 teaspoons juice from jar (if you are using preserved truffles). Whisk the oil and lemon juice in a little bowl and then season with som...