| 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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