Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette Recipe

Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:

VINAIGRETTE
1/4 ounce: Truffles,
1 ounce: Vinegar, red wine
3 ounce: Oil, peanut
1 ounce: Shallots, finely chopped
1 bunch: Dill, chopped
Salt, to taste
Pepper, to taste

COURT BOUILLON
1 gallon: Water,
8 ounce: Carrots,
8 ounce: Celery,
1/2 each: Leek,
2 each: Garlic, cloves
8 ounce: Onion,
10 each: Peppercorns,
2 each: Bay leaves,
Salt, to taste
Pepper, to taste

SALAD
1 gallon: Court Bouillon,
16 each: Crayfish,
8 each: Eggs, quail
1 each: Endive, Belgian, head
1 each: Chicory, red, head
Vinaigrette dressing,

Directions:

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 Seasons Clift Hotel, San Francisco, CA


Source from luhu.jp