Consommé à la Divette (Clear Chicken Consommé with Crayfish Royale and Smelt Quenelles)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- Consommé de volaille
- crayfish Velouté
- smelt forcemeat
- truffle
Instructions
- Prepare a Royale with crayfish Velouté and cut it into small ovals of medallion form.
- Lay small quenelles of smelt forcemeat in the form of pearls.
- Lift truffle into pearls.
- Garnish the clear Consommé de volaille with the Royale medallions, the quenelles and the truffle pearls.