Crayfish & Poached Quail Eggs Salad & Truffle

Recipe Ingredients

		Vinaigrette
1/4 oz	7.1g	Truffles
1 oz	28g	Vinegar - red wine
3 oz	85g	Oil - peanut
1 oz	28g	Shallots - finely chopped
1		Dill - chopped
		Salt - (to taste)
		Pepper - (to taste)
		Court Bouillon
1		Water
8 oz	227g	Carrots
8 oz	227g	Celery
1/2		Leek
2		Garlic - cloves
8 oz	227g	Onion
10		Peppercorns
2		Bay leaves
		Salt - (to taste)
		Pepper - (to taste)
		Salad:
1		Court bouillon
16		Crayfish
8		Eggs - quail
1		Endive - Belgian, head
1		Chicory - red, head
		Vinaigrette dressing

Recipe Instructions

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 :

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