| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | French | Seafood, Masterchefs, Frisco, Tfr | 4 | Servings |
INGREDIENTS
| 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) | ||
| 1 | ga | Water |
| 8 | oz | Carrots |
| 8 | oz | Celery |
| 1/2 | Leek | |
| 2 | Garlic, cloves | |
| 8 | oz | Onion |
| 10 | Peppercorns | |
| 2 | Bay leaves | |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 1 | ga | Court Bouillon |
| 16 | Crayfish | |
| 8 | Eggs, quail | |
| 1 | Endive, Belgian, head | |
| 1 | Chicory, red, head | |
| Vinaigrette dressing |
INSTRUCTIONS
VINAIGRETTE COURT BOUILLON SALAD 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
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