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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (559g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 247 (55%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe
Be the first to review it!
There are no reviews yet. Be the first!