Consommé à la Soubrette (Tomato-Tinted Chicken Consommé with Shrimp)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Chicken Consommé
- Tomato purée
- Cayenne
- Chicken forcemeat
- Truffle
- Very small pink shrimps
Instructions
- Dry the tomato purée and pass it through a cloth.
- Add 6 spoonfuls of it per litre of chicken Consommé.
- Sharpen the Consommé lightly with Cayenne.
- Mould small round flat quenelles of chicken forcemeat and decorate each with a ring of truffle to simulate an eye.
- Peel the tails of the very small pink shrimps.
- Garnish the Consommé with the quenelles and the shrimp tails.