Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 1/4 ounce Truffles
- 1 ounce Vinegar, red wine
- 3 ounce Oil, peanut
- 1 ounce Shallots, finely minced
- 1 bn Dill, minced Salt (to taste) Pepper (to taste)
- 1 gal Water
- 8 ounce Carrots
- 8 ounce Celery
- 1/2 x Leek
- 2 x Garlic, cloves
- 8 ounce Onion
- 10 x Peppercorns
- 2 x Bay leaves Salt (to taste) Pepper (to taste)
- 1 gal Court Bouillon
- 16 x Crayfish
- 8 x Large eggs, quail
- 1 x Endive, Belgian, head
- 1 x Chicory, red, head Vinaigrette dressing
Инструкции
- Vinaigrette: =
- Put the truffles, shallots, dill, salt and pepper in a bowl.
- While whisking, add in vinegar. Continue whisking and add in 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 20 - 30 min.
- Strain.
- Salad: =
- In boiling water with a touch of vinegar, poach the quail Large eggs till soft. Place them in a bowl with ice water to cold. Arrange the endive and red chicory on a plate. Decorate with quail Large eggs and crayfish tails. Serve with vinaigrette on the side.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1376g | |
| Recipe makes 4 servings | |
| Calories 435 | |
| Calories from Fat 287 | 66% |
| Total Fat 32.3g | 40% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.55g | |
| Cholesterol 432mg | 144% |
| Sodium 296mg | 12% |
| Potassium 962mg | 27% |
| Total Carbs 20.72g | 6% |
| Dietary Fiber 6.7g | 22% |
| Sugars 7.41g | 5% |
| Protein 17.75g | 28% |
