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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|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 %|
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Calories per serving: 446
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