Search
by Ingredient

Crayfish & Poached Quail Eggs Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Melody

YIELD

servings

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

Vinaigrette
¼ 7.2
OUNCE ML/G TRUFFLES *
1 1
BUNCH BUNCH DILL WEED
chopped *
1 28.9
OUNCE ML/G VINEGAR
red wine
3 86.7
OUNCES ML/G VEGETABLE OIL
1 28.9
OUNCE ML/G SHALLOTS
chopped
Court bouillon
1 3.8
GALLON L WATER *
8 231.2
OUNCES ML/G ONIONS
8 231.2
OUNCES ML/G CARROTS
10 1E+1
EACH EACH PEPPERCORNS *
8 231.2
OUNCES ML/G CELERY
2 2
EACH EACH BAY LEAVES *
½ 0.5
EACH EACH LEEKS *
2 2
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 218 84% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 43mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 105% Vitamin C 11%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 
More health news

Email this recipe