Crayfish and Poached Quail Eggs Salad And Truffle Vinaigrett

4 Servings

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Crayfish and Poached Quail Eggs Salad And Truffle Vinaigrett Ingredients

VINAIGRETTE	2 Garlic, cloves
1/4 oz Truffles	8 oz Onion
1 oz Vinegar, red wine	10 Peppercorns
3 oz Oil, peanut	2 Bay leaves
1 oz Shallots, finely chopped	Salt (to taste)
1 bn Dill, chopped	Pepper (to taste)
Salt (to taste)	SALAD
Pepper (to taste)	1 ga Court Bouillon
COURT BOUILLON	16 Crayfish
1 ga Water	8 Eggs, quail
8 oz Carrots	1 Endive, Belgian, head
8 oz Celery	1 Chicory, red, head
1/2 Leek	Vinaigrette dressing

Instructions for Crayfish and Poached Quail Eggs Salad And Truffle Vinaigrett

Vinaigrette: ============ Put the truffles, shallots, dill, salt and pepper in a bowl. While whisking, add vinegar. Continue whisking and add oil to taste. Court Bouillon: =============== Coarsely chop all the vegetables. Place all ingredients in a pot and cover with water. Cook over medium heat for 20 - 30 minutes. Strain. Salad: ====== In boiling water with a touch of vinegar, poach the quail eggs until soft. Place them in a bowl with ice water to cool. Arrange the endive and red chicory on a plate. Decorate with quail eggs and crayfish tails. Serve with vinaigrette on the side. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room - : Four Seasons Clift Hotel, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Main Ingredient: Seafood-OtherCuisine: Uncategorized