Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***VINAIGRETTE***
     1/4  ounce         truffles
   1      ounce         vinegar -- red wine
   3      ounces        oil -- peanut
   1      ounce         shallots -- finely chopped
   1      bunch         dill -- chopped
                        salt -- (to taste)
                        pepper -- (to taste)
                        ***COURT BOUILLON***
   1      gallon        water
   8      ounces        carrots
   8      ounces        celery
     1/2                leek
   2                    garlic -- cloves
   8      ounces        onion
  10                    peppercorns
   2                    bay leaves
                        salt -- (to taste)
                        pepper -- (to taste)
                        salad:
   1      gallon        court bouillon
  16                    crayfish
   8                    eggs -- quail
   1                    endive -- Belgian, head
   1                    chicory -- red, head
                        vinaigrette dressing

Preparation:

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, C