Consommé à la Cyrano (Duck Consommé with Glazed Duck Quenelles in a Terrine)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Consommé
- duck fumet
- duck forcemeat
- butter
- grated Parmesan
- chicken glaze
Instructions
- Prepare a consommé with duck fumet.
- Mould quenelles of duck forcemeat with the dessert spoon, set them down on a buttered tray and flatten them a little.
- Poach the quenelles.
- Range them in a special small terrine, sprinkle with grated Parmesan, moisten lightly with chicken glaze, and glaze.
- Serve the quenelles in the terrine itself, at the same time as the consommé.