Try this Crayfish and Poached Quail Eggs Salad And Truffle Vinaigrett recipe, or contribute your own.
Suggest a better descriptionVinaigrette: ============ 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
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Serving Size: 1 Serving (559g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 446 | ||
Calories from Fat: 247 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.4g | 37 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 1342.3mg | 46 % | |
Potassium 1232.9mg | 32 % | |
Total Carbohydrate 50.5g | 15 % | |
Dietary Fiber 14.9g | 59 % | |
Sugars, other 35.7g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 446
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