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January 2019

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Crayfish Poached Quail Eggs Salad Truffle Vinaigrette Recipe

Crayfish Poached Quail Eggs Salad Truffle Vinaigrette recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Crayfish Poached Quail Eggs Salad Truffle Vinaigrette recipe  PDF


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

Crayfish Poached Quail Eggs Salad Truffle Vinaigrette recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
796 people have voted
Last Reviewed on 2019-01-23



Wednesday, Jan 23 2019 Download & Print Crayfish Poached Quail Eggs Salad Truffle Vinaigrette recipe  PDF   Tilapia recipes RSS   New

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