Consommé Germinal

Ingredients

• 1 liter consommé ordinaire (ordinary clear broth)
• 0.5 deciliter tarragon infusion
• small fluted quenelles (poached dumplings) made from chicken forcemeat
• small green peas
• green beans cut into diamond shapes
• 3 centimeters green asparagus tips

Instructions

1. Prepare a standard consommé ordinaire (clear broth made from meat stock clarified with egg white and aromatic vegetables).
2. Prepare a tarragon infusion by steeping fresh tarragon in warm consommé, then strain. At service time, add approximately half a deciliter of this infusion per liter of consommé.
3. Prepare the garnish components: Form small fluted quenelles (dumplings) from a forcemeat of chicken mixed with finely chopped chervil and tarragon. Cook these quenelles gently in simmering salted water or consommé until they float and are firm throughout. Cook the small green peas, green beans cut into diamond shapes, and the asparagus tips (each cut to exactly 3 centimeters) separately in salted water until tender, then drain.
4. At service, ladle the tarragon-infused consommé into warm bowls and distribute the cooked garnish elements evenly among them.