Consommé à la Bourdaloue

Ingredients

• Clear Consommé de volaille
• White haricot bean purée
• Tomato
• Chicken purée
• Velouté
• Asparagus tip purée
• A few spinach leaves
• Purée Crécy
• A few drops of carmine

Instructions

1. Have a clear Consommé de volaille ready.
2. Make a first royale of white haricot bean purée with tomato, of a pale pink tint.
3. Make a second royale of chicken purée with Velouté.
4. Make a third royale of asparagus tip purée, enlivening its tint with a few spinach leaves blanched at the same time as the tips.
5. Make a fourth royale of purée Crécy, kept a rather bright red with a few drops of carmine.
6. Cut up the four royales according to taste, each in a different shape, and garnish the consommé with them.