Consommé à la Navarin (Ancienne cuisine) (Clear Consommé with Pea Royale and Crayfish Tails)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- Clear ordinary Consommé
- Royale of fresh pea purée
- Crayfish tails
- Parsley
Instructions
- Prepare a clear ordinary Consommé.
- Poach a royale of fresh pea purée in dariole moulds and cut it into rounds.
- Chop parsley and blanch it.
- Garnish the Consommé with the royale rounds, small whole crayfish tails and the parsley.