Unsalted butter - 1 Tbsp.
Olive oil, divided use - 6 Tbsp.
Quail, boneless - 4
Salt - to taste
Freshly ground black pepper - to taste
Madeira - 1/2 cup
Rich chicken stock, reduced by half - 1 cup
Mustard sherry vinaigrette - 1/4 cup
Quail eggs - 4
Māche - 5 cups
Hazelnut oil - 1/2 cup
Raspberry vinegar - 1/3 cup
Toasted almonds, sliced - 3/4 cup
Tomato, seeded, cut into diamond shapes - 2
Heat butter and 3 Tbsp. olive oil. Season quail with salt and pepper. Brown on all sides. Remove wings; split and quarter each quail so each has 2 breast halves and 2 leg/thigh portions. Return wings to pan, brown and deglaze with Madeira. Add stock and simmer briefly. Strain, discard wings and stir in vinaigrette.
Heat 2 Tbsp. olive oil and cook quail pieces medium-rare; remove and add remaining olive oil. Fry quail eggs individually until set; set aside.
Toss māche with hazelnut oil, raspberry vinegar, salt and pepper. Divide among 4 plates; add almonds and tomatoes. Arrange 2 breast portions and 2 leg/thigh pieces on each plate and drizzle with vinaigrette.