Categories: Poultry, Ceideburg 2 
      Yield: 4 servings 
  
           Herb vinaigrette (see below) 
           Truffle juice vinaigrette 
           -(see below) 
     32    Asparagus tips 
     50 g  Chanterelles   (cleaned) 
     12 qt Breasts 
      1    Or 2 uncooked yellow 
           -zucchini (sliced into 48 
           -very thin circles) 
      1 lg Tomato (brunoised) 
     15 g  Frisee lettuce (cleaned) 
     12    Italian parsley leaves 
     30 g  Truffle (sliced into 12 
           -very thin circles) 
           Butter 
           Seasoning - salt, pepper, 
           -chicken stock 
           White wine 
  
  The remaining recipes are Western and somewhat Frenchified to my eyes. 
  They're "nouveaux" at the very least.  Little dabs of food artfully 
  arranged here and there on a plate, sometimes connected by skeins of 
  sauces.  Expensive too.  This one calls for chanterelles and 30 grams of 
  truffles, a little over an ounce. 
   
  Establishment: The Regent Hotel (Hong Kong) Salisbury Road, Tsimshatsui, 
  Kowloon. Western Cuisine Practical Class Gold Award - Hors d'oeuvre Chef: 
  Patrick Lin (The Regent Hotel) 
   
  To prepare: 1. Make herb vinaigrette from onion, chives, Italian parsley, 
  parsley and a pinch of tarragon, all finely chopped together. (Keep some 
  chopped herbs aside to use in chanterelles preparation - see below.) Add 
  salt, pepper, walnut oil, sherry and vinegar, according to taste. 
   
  2.  Make truffle juice vinaigrette from bottled truffle juice, salt, olive 
  oil and vinegar.  (For both vinaigrettes recommended ratio of oil to 
  vinegar is 2:1.) 
   
  3.  Cut asparagus tips off stems with slanting cuts (so that they will 
  stand up at an angle in central garnish.) 
   
  To cook: 1. Lightly salt chanterelles and saute over a low flame in butter, 
  with a drop of white wine, a few drops of chicken stock, and a mixture of 
  the same herbs that were used to make herb vinaigrette (see above). 
   
  2.  Reduce sauteed mixture completely, and then marinate chanterelles in 
  herb vinaigrette for 30 minutes. 
   
  3.  Clean quail breasts and season with salt and pepper.  In a restaurant 
  kitchen they would be grilled - for home cooking, pan-fry in hot melted 
  butter quickly for about one minute top and bottom until they are golden 
  brown all over. 
   
  To present: 1. Create central garnish by arranging a wheel of eleven 
  overlapping yellow zucchini slices, placing a small heap of tomato brunoise 
  on one central slice.  Place asparagus tips pointing outwards from centre. 
   
  2.  Create three distinct islands of chanterelles topped with frisee 
  lettuce and Italian parsley.  Place three truffle slices between 
  chanterelle islands and lay one quail breast on each.  Pour a little 
  truffle juice vinaigrette over quails and central garnish, and a little 
  herb vinaigrette over lettuce. 
   
  Makes 4 servings. 
   
  From "Champion Recipes of the 1986 Hong Kong Food Festival".  Hong Kong 
  Tourist Association, 1986. 
   
  Posted by Stephen Ceideberg; October 28 1992