Consommé à la Marguerite

Ingredients

• clear chicken consommé (consommé de volaille clair)
• chicken forcemeat mousse (boudin en farce de volaille à la crème)
• hard-boiled egg yolk purée
• asparagus tips (fines pointes d'asperges)

Instructions

1. Prepare a clear chicken consommé as the base broth.
2. Make a chicken forcemeat mousse bound with cream. Poach the forcemeat and cut it into daisy-shaped pieces (emporte-pièce forme marguerite) of varying sizes.
3. Prepare a purée of hard-boiled egg yolk bound with a small amount of the same forcemeat. Use this to form the central button of each daisy flower.
4. Briefly pass the assembled marguerite garnish into the oven entrance to warm and set the egg yolk purée.
5. Cut asparagus tips into slightly elongated pieces.
6. Serve the daisies and asparagus tips in the hot consommé.