Full Everyday Recipes

——————————–VINAIGRETTE——————————–
1/4 oz Truffles

1 oz Vinegar, red wine

3 oz Oil, peanut

1 oz Shallots, finely chopped

1 bn Dill, chopped

Salt (to taste) Pepper (to taste)
——————————-COURT
BOUILLON——————————-
1 ga Water

8 oz Carrots

8 oz Celery

1/2 ea Leek

2 ea Garlic, cloves

8 oz Onion

10 ea Peppercorns

2 ea Bay leaves

Salt (to taste) Pepper (to taste)
———————————–SALAD———————————–
1 ga Court Bouillon

16 ea Crayfish

8 ea Eggs, quail

1 ea Endive, Belgian, head

1 ea Chicory, red, head

Vinaigrette dressing 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 20 - 30 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.
Source: Great Chefs of San Francisco, Avon
Books, 1984 Chef: Werner Albrecht, The French Room - : Four
Season’s Clift Hotel, San Francisco, CA

12 ea Oysters, shucked, shells

– reserved 2 lg Shallots, fresh

1/2 bn Coriander

1 ea Chili, Jalapeno, seeded

1 ea Chili, red, seeded

1/2 c Juice, lime, fresh

Place the raw oysters on their half shells on a serving plate.
Dice the remaining ingredients to approximately the same size (not
too fine).
Place these diced ingredients in a bowl with the lime
juice and mix well.
Dab this relish onto the oysters and serve.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark
Miller, The Fourth Street Grill, Berkeley, CA