Consommé à la Bourbon
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Double Consommé de volaille
- Tapioca
- Chicken forcemeat
- Butter
- Truffle
- Perles du Japon
- Chervil pluches
Instructions
- Thicken the double Consommé de volaille lightly with tapioca.
- Butter small oval tartlet moulds and decorate the bottom of each with a fleur-de-lis of truffle; petits-fours moulds shaped as a fleur-de-lis suit this very well.
- Fill the moulds with chicken forcemeat and poach them to make very small medallions.
- Garnish the consommé with the medallions, perles du Japon and chervil pluches.