Clean,rinse and pat dry quails. Rinse quail livers and chop coarsely. Combine with breadcrumbs, eggs, spices (reserve some juniper berries) and chopped parsley and process in a blender until smooth. Season quails with salt and pepper, stuff with the mixture and tie with kitchen strings tightly.
Heat half of butter in a large roasting pan. Peel shallots and garlic, chop finely and saute for a few minutes. Add quails and brown on all sides. Roast in preheated oven at 225°C (approximately 425°F) for about 15 minutes, basting with cooking juices often. Crush juniper berries with a knife and add to the pan 5 minutes before the end of roasting.
Remove quail from the pan and keep warm. Add wine to the pan and simmer for a few minutes. Add broth and bring to a boil, add butter cut into small pieces and whisk well. Cut truffles into thin slices and add to the pan together with their juices. Return quails to the pan and heat through. Serve.