Consommé à la Célestine

Ingredients

• Light chicken consommé (consommé de volaille)
• 3 Unsweetened crêpes
• Cream chicken forcemeat (farce de volaille à la crème)
• Black truffle, finely minced

Instructions

1. Prepare 3 small unsweetened crêpes. On one side of each crêpe, spread a light layer of cream chicken forcemeat (farce de volaille à la crème).
2. Stack the 3 filled crêpes on top of one another. Over the forcemeat on the topmost crêpe, scatter finely minced black truffle. Press the truffle gently into the forcemeat using the flat of a knife blade to incorporate it.
3. Place the stacked crêpes at the entrance of the oven (the cooler threshold) for a few moments to poach gently.
4. Once cooked, cut the stack with a round, unmarked pastry cutter of the diameter of a 5-franc coin. Add the resulting pieces to the warm consommé before serving.
5. Note: Escoffier notes this preparation method is his own invention. More conventionally, the garnish consists of a julienne (thin matchstick cuts) of unsweetened crêpes, or they are cut with a round cutter the size of a 50-centime coin.