Amount
Ingredient
Preparation





---

Vinaigrette



1/4
ounce
truffles





1
ounce
red wine vinegar





3
ounces
peanut oil





1
ounce
shallots

finely chopped



1
bunch
dill weed

finely chopped



1
x
salt

to taste



1
x
black pepper

to taste





---

Court Bouillon



1
gallon
water





8
ounces
carrots





8
ounces
celery





1/2
each
leek





2
cloves
garlic

minced



8
ounces
onion





10
each
peppercorns





2
each
bay leaves





1
x
salt

to taste



1
x
black pepper

to taste





---

Salad



1
gallon
vegetable stock

or court boullion



16
each
crayfish





8
each
quail eggs





1
head
belgian endive





1
head
chicory

red

 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 2 - 3 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.