Recipe for Crayfish and Poached Quail Eggs Salad and Truffle Vinaigrett 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
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 gal Water
8 oz Carrots
8 oz Celery
1/2 x Leek
2 x Garlic, cloves
8 oz Onion
10 x Peppercorns
2 x Bay leaves
Salt (to taste)
Pepper (to taste)
----------------- SALAD ----------------
1 gal Court Bouillon
16 x Crayfish
8 x Eggs, quail
1 x Endive, Belgian, head
1 x Chicory, red, head
Instructions:
Instructions: 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.

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