Crayfish and Poached Quail Eggs Salad And Truffle Vinaigrett
| Yield: | 4 Servings |
| Categories: | Seafood |
| 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 | Leek | |
| 2 | Garlic, cloves | |
| 8 | oz | Onion |
| 10 | Peppercorns | |
| 2 | Bay leaves | |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| SALAD | ||
| 1 | ga | Court Bouillon |
| 16 | Crayfish | |
| 8 | Eggs, quail | |
| 1 | Endive, Belgian, head | |
| 1 | Chicory, red, head | |
| Vinaigrette dressing |
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