Mary & Martha's Kitchen Recipe

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Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette Recipe --------------------------------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

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<h1>Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette</h1> <h2>Recipe</h2><p> <P>--------------------------------VINAIGRETTE-------------------------------- 1/4 oz Truffles <P>1 oz Vinegar, red wine <P>3 oz Oil, peanut <P>1 oz Shallots, finely chopped <P>1 bn Dill, chopped <P>Salt (to taste) Pepper (to taste) -------------------------------COURT BOUILLON------------------------------- 1 ga Water <P>8 oz Carrots <P>8 oz Celery <P>1/2 ea Leek <P>2 ea Garlic, cloves <P>8 oz Onion <P>10 ea Peppercorns <P>2 ea Bay leaves <P>Salt (to taste) Pepper (to taste) -----------------------------------SALAD----------------------------------- 1 ga Court Bouillon <P>16 ea Crayfish <P>8 ea Eggs, quail <P>1 ea Endive, Belgian, head <P>1 ea Chicory, red, head <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Crayfish_/34347/' title='Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette Recipe'>Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette Recipe</a></div>

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