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