Consommé à la Boïeldieu
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Consommé de volaille
- Tapioca
- Quenelle forcemeat
- Foie gras purée with Velouté
- Chicken purée
- Truffle purée
- Chicken breast
Instructions
- Thicken the Consommé de volaille lightly with tapioca.
- Mould three sorts of quenelles with the small spoon.
- Fill the first with a purée of foie gras with Velouté, the second with a purée of chicken, and the third with a purée of truffle.
- Cut chicken breast into small dice as a complement.
- Garnish the consommé with the three sorts of quenelles and the diced chicken breast.