Consommé à la Marquise (Celery-Scented Consommé with Veal Amourettes and Hazelnut Quenelles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Ordinary Consommé
- Celery
- Veal amourettes
- Court-bouillon
- Chicken farce
- Hazelnuts
Instructions
- Prepare an ordinary Consommé with a strongly pronounced fumet of celery.
- Poach veal amourettes in court-bouillon and cut them into small rounds.
- Add finely chopped hazelnuts to chicken farce and pipe it into small quenelles of the shape and size of croquignolles.
- Poach the quenelles at the moment of serving and garnish the Consommé with them and with the amourettes.