Crayfish and Poached Quail Eggs Salad And Truffle Vinaigrett

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

Original recipe makes 4 Servings



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

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