Crayfish & Poached Quail Eggs Salad
Yield
servingsPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vinaigrette | |||
| ¼ | 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 |
onions
|
|
| 8 | ounces |
carrots
|
|
| 10 | each |
peppercorns
|
*
|
| 8 | ounces |
celery
|
|
| 2 | each |
bay leaves
|
*
|
| ½ | each |
leeks
|
*
|
| 2 | each |
garlic
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vinaigrette | |||
| 7.2 | ml/g |
truffles
|
* |
| 1 | bunch |
dill weed
chopped |
*
|
| 28.9 | ml/g |
vinegar
red wine |
|
| 86.7 | ml/g |
vegetable oil
|
|
| 28.9 | ml/g |
shallots
chopped |
|
| Court bouillon | |||
| 3.8 | l |
water
|
*
|
| 231.2 | ml/g |
onions
|
|
| 231.2 | ml/g |
carrots
|
|
| 1E+1 | each |
peppercorns
|
*
|
| 231.2 | ml/g |
celery
|
|
| 2 | each |
bay leaves
|
*
|
| 0.5 | each |
leeks
|
*
|
| 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 to 30 minutes.
Strain.
Serve with salad.
