Consommé à la Ninon (Chicken Consommé with Chicken and Truffle Tartlets)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Clear chicken Consommé
- Butter
- Truffle
- Farce
- Chicken breast
- Velouté
- Egg yolks
- Carrots
- Turnips
- Chervil
Instructions
- Prepare a clear chicken Consommé.
- Butter very small tartlet moulds and decorate the bottom of each with a star of truffle.
- Line the moulds with a thin layer of farce.
- Bind a hash of chicken breast with Velouté and egg yolks and fill the moulds with it.
- Poach the tartlets on a tray at the mouth of a very gentle oven.
- Garnish the Consommé with the tartlets, large pearls of glazed carrots and turnips, small pearls of truffle and pluches of chervil.