*  Exported from  MasterCook  *
 
          CRAYFISH & POACHED QUAIL EGGS SALAD & TRUFFLE VINAIGRETTE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----VINAIGRETTE-----
      1/4   oz           Truffles
    1       oz           Vinegar, red wine
    3       oz           Oil, peanut
    1       oz           Shallots, finely chopped
    1       bn           Dill, chopped
                         Salt (to taste)
                         Pepper (to taste)
                         -----COURT BOUILLON-----
    1       ga           Water
    8       oz           Carrots
    8       oz           Celery
      1/2   ea           Leek
    2       ea           Garlic, cloves
    8       oz           Onion
   10       ea           Peppercorns
    2       ea           Bay leaves
                         Salt (to taste)
                         Pepper (to taste)
                         -----SALAD-----
    1       ga           Court Bouillon
   16       ea           Crayfish
    8       ea           Eggs, quail
    1       ea           Endive, Belgian, head
    1       ea           Chicory, red, head
                         Vinaigrette dressing
 
   Vinaigrette:
   ÿÿÿÿ
   
        Put the truffles, shallots, dill, salt and pepper in a bowl.
   
        While whisking, add vinegar.  Continue whisking and add oil to
   taste.
   
   Court Bouillon:
   ÿÿÿÿÿ
   
        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:
   ÿÿ
   
        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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