Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ ounce | Truffles |
| 1 ounce | Vinegar, red wine |
| 3 ounces | Oil, peanut |
| 1 ounce | Shallots, finely chopped |
| 1 bunch | Dill, chopped |
| \N \N | Salt (to taste) |
| \N \N | Pepper (to taste) |
| 1 gallon | Water |
| 8 ounces | Carrots |
| 8 ounces | Celery |
| ½ \N | Leek |
| 2 \N | Garlic, cloves |
| 8 ounces | Onion |
| 10 \N | Peppercorns |
| 2 \N | Bay leaves |
| \N \N | Salt (to taste) |
| \N \N | Pepper (to taste) |
| 1 gallon | Court Bouillon |
| 16 \N | Crayfish |
| 8 \N | Eggs, quail |
| 1 \N | Endive, Belgian, head |
| 1 \N | Chicory, red, head |
| \N \N | Vinaigrette dressing |
VINAIGRETTE
COURT BOUILLON
SALAD
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 Season's Clift Hotel, San Francisco, CA