Cajun recipes

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

Crayfish and Poached Quail Eggs Salad and Truffle

Ingredients:

Preparation / Directions:

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