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Crayfish & Poached Quail Eggs Salad #T Truffle VinaigretteRecipe : Crayfish & Poached Quail Eggs Salad #T Truffle Vinaigrette
Procedure :
--------------------------------VINAIGRETTE-------------------------------- 1/4 oz Truffles 1 bn Dill, chopped 1 oz Vinegar, red wine Salt (to taste) 3 oz Oil, peanut Pepper (to taste) 1 oz Shallots, finely chopped -------------------------------COURT BOUILLON------------------------------- 1 ga Water 8 oz Onion 8 oz Carrots 10 ea Peppercorns 8 oz Celery 2 ea Bay leaves 1/2 ea Leek Salt (to taste) 2 ea Garlic, cloves Pepper (to taste) -----------------------------------SALAD----------------------------------- 1 ga Court Bouillon 1 ea Endive, Belgian, head 16 ea Crayfish 1 ea Chicory, red, head 8 ea Eggs, quail Vinaigrette dressing 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 ----- |
