Consommé with Cheese Dumplings (Consommé aux Éphémères)

Ingredients

• 1 serving Clear chicken consommé (consommé de volaille clair)
• 2 tablespoons Parmesan cheese, grated
• 1 tablespoon arrow-root (arrowroot powder)
• 3 whole Egg yolks
• 0.5 tablespoon Heavy cream (crème double)
• a pinch White pepper
• a small amount Nutmeg
• a few drops Glace de volaille (chicken glaze)
• as needed Butter
• as garnish Carrot batons (bâtonnets de carottes)
• as garnish Asparagus tips (pointes d'asperges)
• as garnish Fine petit pois (petits pois fins)

Instructions

1. Prepare the dumpling mixture (appareil des éphémères): in a bowl, combine grated Parmesan, arrowroot, egg yolks, heavy cream, white pepper, nutmeg, and a few drops of glace de volaille (chicken glaze). Mix and work together with a spoon until well combined.
2. Spread the mixture thinly onto buttered shallow molds or plates, shaping them into small croquignolles (small fried pastry shapes, here poached). Poach gently in simmering consommé until they rise to the surface and are set through. Drain carefully.
3. Trim the shapes cleanly using a round cutter (emporte-pièce rond) to create even dumplings.
4. To serve: Pour clear chicken consommé into bowls. Arrange the cooked dumplings, carrot batons, asparagus tips, and fine petit pois in the broth. Serve hot.