Game Consommé Rabelais

Ingredients

• 1 liter game consommé (consommé de gibier)
• 0.5 décilitre Vouvray wine, reduced
• small fluted quenelles (quenelles cannelées) made from truffle lark forcemeat (farce d'alouettes truffée)
• julienne of celery hearts (julienne de céleri en branches), finished in the consommé

Instructions

1. Prepare a game consommé (consommé de gibier). Reduce the Vouvray wine by half, then add it to the hot consommé at a ratio of 0.5 décilitre per liter.
2. For garnish, prepare small fluted quenelles (quenelles cannelées) using a forcemeat made from lark infused with truffle. Cut celery hearts into julienne (thin matchstick) pieces. Just before serving, poach the quenelles in the consommé and toss the celery julienne in the consommé until tender.
3. Ladle into service vessels and serve very hot.