Consommé à la Berchoux
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Clear Consommé de gibier
- Royale of chestnut purée with quail essence
- Quail fillets
- Truffle
- Mushrooms
Instructions
- Have a very clear Consommé de gibier ready.
- Make a royale of chestnut purée with quail essence and cut it into large cubes.
- Cut a julienne of quail fillets, of truffle and of mushrooms.
- Garnish the consommé with the cubes of royale and the julienne.