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See below ingredients and instructions of the recipe
------------------------VINAIGRETTE-----------------------------
1/4 oz Truffles 1 bn Dill, chopped
1 oz Vinegar, red wine Salt (to taste)
3 oz Oil, peanut Pepper (to taste)
1 oz Shallots, finely chopped
-----------------------COURT BOUILLON----------------------------
1 ga Water 8 oz Onion
8 oz Carrots 10 ea Peppercorns
8 oz Celery 2 ea Bay leaves
1/2 ea Leek Salt (to taste)
2 ea Garlic, cloves Pepper (to taste)
---------------------------SALAD--------------------------------
1 ga Court Bouillon 1 ea Endive, Belgian, head
16 ea Crayfish 1 ea Chicory, red, head
8 ea Eggs, quail 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
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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