-------------------------------COURT BOUILLON------------------------------1 ga Water 8 oz Onion 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) -----------------------------------SALAD----------------------------------1 ga Court Bouillon 1 ea Endive, Belgian, head 16 ea Crayfish 1 ea Chicory, red, head 8 ea Eggs, quail 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.