Crayfish and poached quail eggs salad and truffle vinaigrett
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | ounce | Truffles |
| 1 | ounce | Vinegar, red wine |
| 3 | ounces | Oil, peanut |
| 1 | ounce | Shallots, finely chopped |
| 1 | bunch | Dill, chopped |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 1 | gallon | Water |
| 8 | ounces | Carrots |
| 8 | ounces | Celery |
| ½ | Leek | |
| 2 | Garlic, cloves | |
| 8 | ounces | Onion |
| 10 | Peppercorns | |
| 2 | Bay leaves | |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 1 | gallon | Court Bouillon |
| 16 | Crayfish | |
| 8 | Eggs, quail | |
| 1 | Endive, Belgian, head | |
| 1 | Chicory, red, head | |
| Vinaigrette dressing | ||
Directions
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 File