Crayfish and Poached Quail Eggs Salad and Truffle

Course : Cajun
Serves: 4
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Ingredients:

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

Preparation / Directions:

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


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