Crayfish and Poached Quail Eggs Salad

• 1/4 ounce truffles
• 1 bunch dill weed chopped
• 1 ounce vinegar red wine
• 3 ounces vegetable oil
• 1 ounce shallots chopped
• 1 gallon water
• 8 ounces onions
• 8 ounces carrots
• 10 each peppercorns
• 8 ounces celery
• 2 each bay leaves
• 1/2 each leeks
• 2 each garlic

1. Put the truffles, shallots, dill, salt and pepper in a bowl.
2. While whisking, add vinegar.
3. Continue whisking and add oil to taste.
4. Coarsely chop all the vegetables.
5. Place all ingredients in a pot and cover with water.
6. Cook over medium heat for 20 to 30 minutes.
7. Strain.
8. Serve with salad.

truffles, dill, vinegar red wine, vegetable oil, shallots, gallon water, onions, carrots, peppercorns, celery, bay leaves, leeks, garlic

Taken from recipeland.com/recipe/v/crayfish-poached-quail-eggs-sal-47559 (may not work)