Consommé à la Chevreuse (Clear Chicken Consommé with Semolina and Chicken Royale)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Consommé de volaille
- two thirds cream of semolina
- one third chicken purée
- chicken fillets
- truffle
Instructions
- Compose a Royale of two thirds cream of semolina and one third chicken purée.
- Cut the Royale into small fluted rounds.
- Cut chicken fillets and truffle into a fine, short julienne.
- Garnish the clear Consommé de volaille with the Royale rounds and the julienne.