Consommé with Beef Marrow Quenelles

Ingredients

• 1 serving consommé (clear broth)
• 90 grammes beef marrow, fresh
• 3 whole egg yolks
• 50 grammes fresh fine breadcrumb
• 1 small teaspoon flour
• 1/2 small teaspoon parsley, minced
• 1 pinch fine salt
• 1 small pinch white pepper
• 1 point nutmeg

Instructions

1. Prepare the consommé, lightly bound with tapioca (tapioca-thickened clear broth).
2. For the quenelle mixture: Press the fresh beef marrow through a fine sieve and soften it briefly at the oven entrance. Work it in a terrine (bowl) to smooth it thoroughly. Add the egg yolks one at a time, working them in completely.
3. Finish the mixture by adding the fresh fine breadcrumb, flour, minced parsley, fine salt, white pepper, and a point of nutmeg. Mix until uniform.
4. Using a small spoon, mould the quenelle mixture into small oval shapes and poach them gently in the hot consommé until they rise and set.
5. Serve the consommé garnished with the quenelles.