Crème Judic (Cream of Chicken and Lettuce Soup)

Ingredients

• 8 décilitres Crème de volaille
• 8 décilitres Crème de laitues à la Choisy
• cream
• 24 small rounds of lettuce leaf
• chicken forcemeat with cream
• truffle
• 20 cock's kidneys

Instructions

1. Bring the Crème de volaille and the Crème de laitues à la Choisy to point and combine them.
2. Heat, and cream at the moment of serving.
3. Cut 24 small rounds of lettuce leaf the size of a sou.
4. Pipe each with chicken forcemeat with cream in a spiral, or with a point of forcemeat through a fluted tube and a small point of truffle in the centre.
5. Poach these rounds at the moment.
6. Garnish the soup with the rounds and with 20 freshly cooked cock's kidneys, the smallest possible.