🫙 From the Spice Rack

Crayfish & Poached Quail Eggs Salad #T Truffle Vinaigrette

Name: Crayfish & Poached Quail Eggs Salad #T Truffle Vinaigrette
Ingredients: 1 oz vinegar, red wine salt (to taste); 3 oz oil, peanut pepper (to taste); 1 oz shallots, finely chopped; 8 oz carrots 10 ea peppercorns; 8 oz celery 2 ea bay leaves; 1/2 ea leek salt (to taste); 2 ea garlic, cloves pepper (to taste); 16 ea crayfish 1 ea chicory, red, head

1 oz Vinegar, red wine Salt (to taste) 3 oz Oil, peanut Pepper (to ta...

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Ingredients8 items

Ingredients

1ozvinegar, red wine salt (to taste)
3ozoil, peanut pepper (to taste)
1ozshallots, finely chopped
8ozcarrots 10 ea peppercorns
8ozcelery 2 ea bay leaves
1/2ea leek salt (to taste)
2ea garlic, cloves pepper (to taste)
16ea crayfish 1 ea chicory, red, head

Directions

1
VINAIGRETTE-------------------------------- 1/4 oz Truffles 1 bn Dill, chopped 1 oz Vinegar, red wine Salt (to taste) 3 oz Oil, peanut Peppe
2
While whisking, add vinegar
3
Continue whisking and add oil to taste
4
Court Bouillon: =============== Coarsely chop all the vegetables
5
Place all ingredients in a pot and cover with water
6
Cook over medium heat for 20 - 30 minutes
7
Salad: ====== In boiling water with a touch of vinegar, poach the quail eggs until soft
8
Place them in a bowl with ice water to cool

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