Potage Sarah-Bernhardt (Tapioca Soup with Crayfish-Butter Quenelles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Chicken Consommé
- Tapioca
- Chicken forcemeat
- Beurre d'écrevisse
- Marrow
- Asparagus tips
- Truffle
Instructions
- Thicken chicken Consommé lightly with tapioca.
- Make small fluted quenelles of chicken forcemeat worked with Beurre d'écrevisse.
- Poach rounds of marrow in the Consommé and keep them very fresh.
- Cut the truffle into julienne.
- Garnish the soup with the quenelles, the marrow rounds, the asparagus tips and the julienne of truffle.