Consommé à la Berny

Name: Consommé à la Berny
Cuisine: France
Ingredients: consommé; chervil pluches (chervil leaves); 125 grams pommes dauphine appareil (potato–choux paste); 25 grams blanched almonds, finely minced and toasted; 20 grams truffle, finely minced

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

consommé
chervil pluches (chervil leaves)
125 grams pommes dauphine appareil (potato–choux paste)
25 grams blanched almonds, finely minced and toasted
20 grams truffle, finely minced

Instructions

Prepare a light consommé (clarified stock) and thicken it lightly with tapioca. At the moment of service, add chervil pluches.
For the garniture: Prepare a pommes dauphine appareil (potato–choux paste) bound firmly with egg yolks. For every 125 grams of this paste, fold in 25 grams of finely minced, toasted blanched almonds and 20 grams of finely minced truffle. Form this mixture into large pearls. At the last moment, deep fry the pearls until golden. Serve them separately alongside the consommé.