MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette
 Categories: Seafood, Frisco
      Yield: 4 servings

MMMMM------------------------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)

MMMMM-----------------------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)

MMMMM---------------------------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
From: Z PEGASUS #2 @1219000
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