Consommé à la d'Arenberg

Ingredients

• Clear Consommé de volaille
• Carrots
• Turnips
• Bouillon
• Truffle
• Very fine green peas
• Chicken forcemeat
• Royale of asparagus tips

Instructions

1. Have a clear Consommé de volaille ready.
2. Scoop very small pearls of carrot with the small round spoon and cook them down to a glaze.
3. Scoop very small pearls of turnip in the same way and cook them in bouillon.
4. Scoop very small pearls of very black truffle.
5. Have very fine green peas ready.
6. Mould large pearls of chicken forcemeat and poach them at the last moment.
7. Make a royale of asparagus tips and cut it into small fluted rounds.
8. Garnish the consommé with all these elements.