Consommé aux Éphémères (Chicken Consommé with Parmesan Éphémères)

Ingredients

• Clear chicken Consommé
• Carrots
• Asparagus tips
• Fine green peas
• Grated Parmesan — 2 tablespoons
• Arrowroot — 1 spoonful
• Egg yolks — 3
• Double cream — half a spoonful
• White pepper — a small pinch
• Nutmeg — a touch
• Chicken glaze — a few drops
• Butter

Instructions

1. Cut the carrots into small sticks and cook them down in the Consommé.
2. For the éphémères, combine in a bowl 2 tablespoons of grated Parmesan, 1 spoonful of arrowroot, 3 egg yolks, half a spoonful of double cream, a small pinch of white pepper, a touch of nutmeg and a few drops of chicken glaze, and work them for a moment with a spoon.
3. Pipe the mixture onto buttered hollow trays in the shape of croquignolles.
4. Poach them in the consommé, drain them and true up the shape with a plain round cutter.
5. Garnish the clear chicken Consommé with the carrot sticks, the asparagus tips, the fine green peas and the éphémères.