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--------------------------------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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