Recipe - Crayfish And Poached Quail Eggs Salad And Truffle Vinaigrett

VINAIGRETTE
One fourth ounce Truffles
1 ounce Vinegar, red wine
3 ounce Oil, peanut
1 ounce Shallots, finely chopped
1 bn Dill, chopped
Salt (to taste)
Pepper (to taste)

COURT BOUILLON
1 ga Water
8 ounce Carrots
8 ounce Celery
One half Leek
2 Garlic, cloves
8 ounce Onion
10 Peppercorns
2 Bay leaves
Salt (to taste)
Pepper (to taste)

SALAD
1 ga Court Bouillon
16 Crayfish
8 Eggs, quail
1 Endive, Belgian, head
1 Chicory, red, head
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip