Crayfish & poached quail eggs salad & truffle vinaigrette

Yield: 4 servings

Measure Ingredient
¼ ounce Truffles
1 ounce Vinegar, red wine
3 ounces Oil, peanut
1 ounce Shallots, finely chopped
1 gallon Water
8 ounces Carrots
8 ounces Celery
½ each Leek
2 eaches Garlic, cloves
1 gallon Court Bouillon
16 eaches Crayfish
8 eaches Eggs, quail
1 bunch Dill, chopped
\N \N Salt (to taste)
\N \N Pepper (to taste)
8 ounces Onion
10 eaches Peppercorns
2 eaches Bay leaves
\N \N Salt (to taste)
\N \N Pepper (to taste)
1 each Endive, Belgian, head
1 each 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

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