Crayfish & Poached Quail Eggs Salad #T Truffle Vinaigrette

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01

Title: Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette
Categories: Seafood, Masterchefs, Frisco, Tfr
Yield: 4 servings

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

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