Consommé à la Florentine

Ingredients

• Clear chicken consommé (consommé de volaille clair)
• Chicken forcemeat (farce de volaille)
• Tongue purée or finely minced scarlet tongue (purée de langue ou de langue écarlate hachée très finement)
• White chicken meat purée (purée de blanc de volaille)
• double proportion Spinach purée (purée d'épinards)
• Small peas (petits pois)
• Chervil leaves (pluches de cerfeuil)

Instructions

1. Prepare small oblong quenelles (small dumplings) from the chicken forcemeat, made in three distinct varieties:
2. First variety: Mix the forcemeat with a purée of tongue or very finely minced scarlet tongue.
3. Second variety: Mix the forcemeat with a purée of white chicken meat.
4. Third variety: Mix the forcemeat with a spinach purée (purée d'épinards); this variety should be prepared in double the quantity of the other two to properly characterize and justify the "à la florentine" designation.
5. Poach all quenelles gently in the clear chicken consommé until cooked through. Finish the soup with the poached quenelles, small peas, and fresh chervil leaves.