Consommé à la Crécy
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken consommé (consommé de volaille)
- carrot royale (royale de carotte)
- carrot brunoise (brunoise de rouge de carotte)
- chervil pluches (pluches de cerfeuil)
Instructions
- Prepare a chicken consommé lightly bound with tapioca.
- For the garnish: Prepare a carrot royale (a savory custard made with carrot purée), keeping it a vivid color, and cut it into large diamonds. Separately, prepare a brunoise (fine dice) of red carrot, braise it in butter, and add it to the consommé. Finish with chervil pluches (tender leaf tips) just before service.