Consommé à la Berchoux
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Game consommé (consommé de gibier)
- Royale (savory custard) of chestnut purée
- Quail breast fillets (filets de cailles)
- Truffle
- Mushrooms
Instructions
- Prepare a clear game consommé (consommé de gibier). Prepare a royale (a silky custard garnish) using chestnut purée infused with quail essence, and cut it into large cubes. Cut quail breast fillets, truffle, and mushrooms into julienne (thin matchstick strips). Combine all garnishes with the hot consommé and serve.