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Crayfish and Poached Quail Eggs Salad And Truffle Vinaigrett

Recipes »  Salad  »  Meat and Seafood

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Cuisine: AmericanMain Ingredient: Seafood-Other

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Ingredients

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Servings          
Original recipe makes 4 Servings
3 ozOil, peanut
2 Bay Leaves
1 Endive, Belgian, head
Salt (to taste)
8 ozCarrots
Pepper (to taste)
VINAIGRETTE
1/2 Leek
SALAD
8 ozOnion
2 Garlic, cloves
Pepper (to taste)
16 Crayfish
1/4 ozTruffles
10 Peppercorns
Vinaigrette dressing
COURT BOUILLON
1 gaCourt Bouillon
8 Eggs, quail
1 bnDill, chopped
8 ozCelery
1 ozShallots, finely chopped
Salt (to taste)
1 ozVinegar, red wine
1 Chicory, red, head
1 gaWater

Crayfish and Poached Quail Eggs Salad And Truffle Vinaigrett Preparation

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

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Calories Per Serving: 446
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Tags

  1. Seafood
  2. Masterchefs
  3. Frisco
  4. Tfr
  5. Corn
  6. Celery
  7. Endive
  8. Carrot
  9. Garlic
  10. Onion
  11. Shallot
  12. Wine
  13. Red wine
  14. Seafood-Other
  15. Lunch

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