Consommé with Veal Liver Quenelles Viennese Style

Ingredients

• consommé (clear broth)
• 50 grams veal liver
• 25 grams breadcrumbs
• 1 small teaspoon flour
• 0.5 egg, beaten
• 2 egg yolks
• 1 small pinch fine salt
• 1 pinch pepper

Instructions

1. Prepare the quenelle mixture (appareil des quenelles) by combining the raw pale veal liver that has been passed through a brass sieve with the soaked and pressed breadcrumbs, flour, beaten egg and yolks, fine salt, and pepper.
2. Mold the quenelles using a small spoon (à la petite cuillée) and poach them gently in the consommé.
3. Serve the consommé, lightly thickened with tapioca, garnished with the poached veal liver quenelles.