Cooking Recipe Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette

Recipe Ingredients

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

Directions

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

Categories matching this recipe

Frisco ,Seafood ,Masterchefs ,Tfr