Consommé Véron

Ingredients

• 1 liter consommé ordinaire (clear broth)
• 0.1 liter Port wine
• 4 tablespoons truffle essence (essence de truffes)
• royale de flageolets (flageolet bean mousse)
• red pepper strips (ànne de poivrons)

Instructions

1. Prepare a consommé ordinaire (clear broth). At the moment of service, add approximately half a deciliter of Port wine and 4 tablespoons of truffle essence per liter of consommé. Prepare a royale de flageolets (flageolet bean mousse) and cut it into small dice. Garnish the consommé with the diced royale and strips of red pepper.