Consommé à la Colombine (Clear Chicken Consommé with Pigeon and Vegetable Pearls)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Consommé de volaille
- carrots
- turnips
- green peas
- pigeon fillets
- pigeon eggs
Instructions
- Lift carrots and turnips into pearls with the small round spoon-cutter and cook them down to a glaze.
- Prepare well-green peas.
- Cut pigeon fillets into julienne.
- Poach pigeon eggs.
- Garnish the clear Consommé de volaille with the vegetable pearls, the peas, the pigeon julienne and the pigeon eggs.