Crayfish and Poached Quail Eggs Salad

1 hours Prep: 20 minutes Cook: 30 minutes

218 calories per serving view nutrition facts

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Ingredients


Vinaigrette
1/4	ounce	truffles
1	bunch	dill weed	chopped
1	ounce	vinegar	red wine
3	ounces	vegetable oil
1	ounce	shallots	chopped

Court bouillon
1	gallon	water
8	ounces	onion
8	ounces	carrots
10	each	peppercorns
8	ounces	celery
2	each	bay leaves
1/2	each	leek
2	each	garlic

Directions

Put the truffles, shallots, dill, salt and pepper in a bowl.

While whisking, add vinegar.

Continue whisking and add oil to taste.

Coarsely chop all the vegetables.

Place all ingredients in a pot and cover with water.

Cook over medium heat for 20 - 30 minutes.

Strain.

Serve with salad.

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Nutrition Facts

Serving Size 121g

Amount per Serving

Calories 218 84% of calories from fat

	% Daily Value*
Total Fat 20.0g	31%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 43mg	2%
Total Carbohydrate 9.0g	3%
Dietary Fiber 2.0g	7%
Sugars 3.0g
Protein 1.0g	2%

Vitamin A	105%		Vitamin C	11%
Calcium	4%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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