Consommé Alexandra
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Consommé de volaille
- 3 spoonfuls tapioca
- Chicken fillets
- Chicken forcemeat
- Lettuce
Instructions
- Thicken the Consommé de volaille with 3 spoonfuls of poached tapioca per litre, and pass it through a cloth.
- Cut a fine julienne of chicken fillets.
- Mould small fluted quenelles of chicken forcemeat.
- Garnish the consommé with the julienne, the quenelles and a chiffonnade of lettuce.