Consommé Germinal (Consommé with Tarragon Infusion and Spring Vegetables)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Ordinary Consommé
- Tarragon infusion — half a decilitre
- Chicken forcemeat
- Chervil
- Tarragon
- Green peas
- Green beans
- Green asparagus heads
Instructions
- Add half a decilitre of tarragon infusion per litre of Consommé, at the moment of serving.
- Add chopped chervil and tarragon to the chicken forcemeat and pipe it into small fluted quenelles.
- Cut the green beans into lozenges and cut the green asparagus heads 3 centimetres long.
- Garnish the Consommé with the quenelles, the green peas, the beans and the asparagus heads.