Consommé à la Cyrano

Ingredients

• consommé
• quenelles
• butter
• Parmesan cheese, grated
• poultry glaze (glace de volaille)

Instructions

1. Prepare quenelles from duck forcemeat, shaping each one gently with a dessert spoon. Arrange them on a buttered baking sheet and flatten them slightly.
2. Poach the quenelles. Once cooked, transfer them to a small specialized terrine for service.
3. Sprinkle the quenelles generously with grated Parmesan cheese. Lightly coat them with poultry glaze (glace de volaille) and finish by glazing them (faire glacer) — this will give them a glossy surface.
4. Serve the quenelles in the same terrine alongside the duck-flavored consommé.