Consommé à la Windsor

Ingredients

• 2 small calf's feet, boned and blanched
• 1 liter consommé ordinaire (basic clear broth), reinforced
• cooking liquid from the calf's feet
• 3 tablespoons light infusion of turtle herbs
• small julienne (thin matchstick cuts) of calf's foot tendons
• 100 grams chicken forcemeat (farce de volaille)

Instructions

1. Prepare 2 small calf's feet: bone them, blanch them, and cook them in a mirepoix (aromatic vegetable base) with white wine until tender.
2. Take a reinforced consommé ordinaire (basic clear broth). Extract the cooking liquid from the calf's feet, reduce it until clear, and add this to the consommé.
3. Add 3 tablespoons of light infusion of turtle herbs (tortue) per liter of consommé.
4. For the garnish: cut the calf's foot tendons into a fine julienne. Prepare small quenelles by mixing chicken forcemeat with 2 finely chopped hard-boiled egg yolks per 100 grams of forcemeat.
5. Finish the consommé with the julienne of tendons and quenelles just before serving.