——————————–VINAIGRETTE——————————– 1/4 oz Truffles 1 bn Dill, chopped
1 oz Vinegar, red wine Salt (to taste)
3 oz Oil, peanut Pepper (to taste)
1 oz Shallots, finely chopped
——————————-COURT BOUILLON——————————- 1 ga Water 8 oz Onion
8 oz Carrots 10 ea Peppercorns
8 oz Celery 2 ea Bay leaves
1/2 ea Leek Salt (to taste)
2 ea Garlic, cloves Pepper (to taste)
———————————–SALAD———————————– 1 ga Court Bouillon 1 ea Endive, Belgian, head
16 ea Crayfish 1 ea Chicory, red, head
8 ea Eggs, quail 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 —–