Consommé à la Martinière

Ingredients

• Clear poultry consommé (caldo de ave)
• Cabbage
• Forcemeat (tarsa de carne)
• Fresh peas
• Bread diablotins (croutons)

Instructions

1. Prepare a clear poultry consommé (caldo) as the base.
2. For the garnish: Blanch and prepare cabbage leaves. Fill each leaf with a seasoned forcemeat (tarsa) mixture of finely minced meat with fine herbs, well seasoned and shaped like a small sausage (morcilla form). Braise the stuffed cabbage rolls until tender, then slice them into thin rounds.
3. Separately, prepare fresh, small shelled peas.
4. Cut bread into small square croutons (diablotins) and toast or fry until golden.
5. To serve: Pour the hot consommé into bowls or a tureen and arrange the braised cabbage slices, fresh peas, and bread croutons as garnish.