Rinse the pigeon meat, pat dry, and remove skin and tendons if necessary. Cut the meat very finely. Season with lemon juice, salt and pepper. Chop the truffle finely and stir with the meat along with any liquid from the jar. Peel and finely chop the onion. Rinse, pat dry and finely chop the chives. Combine the onion and chives with the pigeon mixture. With a cookie cutter (5 cm or approximately 2 inches in diameter), slice a goose liver terrine in 1 cm (approximately 1/2 inch) thick rounds.
Place terrine slices put on a plate and spread the pigeon tatar on top. Heat the oil or butter in a pan and fry the quail eggs and place on the tatar. Serve with toasted brown bread and salad.