How To make Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette

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: ============ 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