Crème Judic (Cream Soup with Chicken and Lettuce)

Ingredients

• 8 décilitres Crème de volaille (chicken cream sauce)
• 8 décilitres Crème de laitues à la Choisy (lettuce cream, Choisy style)
• 24 pieces small lettuce leaf rounds
• 20 pieces cockscombs (rognons de coq)
• butter

Instructions

1. Combine 8 décilitres of Crème de volaille with 8 décilitres of Crème de laitues à la Choisy, which have been brought to proper consistency.
2. Heat the soup gently. At service, mount au beurre (finish with cold butter) to achieve a silky, creamed texture.
3. Garniture: Prepare 24 small lettuce leaf rounds (the size of a coin). Pipe each with chicken farce mousse in a spiral pattern, or alternatively pipe a quenelle of farce using a fluted pastry tip and top with a small truffle point at the center. Poach these rounds at the moment of service.
4. Add 20 of the smallest possible freshly cooked cockscombs to the pot at service.
5. This soup may also be made as a Velouté (silky stock-based sauce) rather than a cream.