Consommé à la Berny

Ingredients

• Consommé
• Tapioca
• Chervil pluches
• 125 grammes Pomme dauphine mixture
• 25 grammes almonds
• 20 grammes truffle

Instructions

1. Thicken the consommé lightly with tapioca and add chervil pluches at the last moment.
2. Bind a Pomme dauphine mixture strongly with egg yolks.
3. To each 125 grammes of the mixture, add 25 grammes of very finely chopped, toasted almonds and 20 grammes of chopped truffle.
4. Shape the mixture into large pearls and fry them at the last moment.
5. Serve the pearls apart from the consommé.