Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------VINAIGRETTE-----------------------------
1/4 oz Truffles
1 oz Vinegar, red wine
3 oz Oil, peanut
1 oz Shallots, finely chopped
1 bn Dill, chopped
Salt (to taste)
Pepper (to taste)

-----------------------COURT BOUILLON----------------------------
1 ga Water
8 oz Carrots
8 oz Celery
1/2 ea Leek
2 ea Garlic, cloves
8 oz Onion
10 ea Peppercorns
2 ea Bay leaves
Salt (to taste)
Pepper (to taste)

---------------------------SALAD--------------------------------
1 ga Court Bouillon
16 ea Crayfish
8 ea Eggs, quail
1 ea Endive, Belgian, head
1 ea Chicory, red, head
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

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