Crayfish Salad

* 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



- - - - - - - - - - - - - - - - - -