Consommé à la Comtesse (Chicken Consommé with Asparagus Royale and Coroneted Quenelles)

Ingredients

• Consommé de volaille
• tapioca
• white asparagus tips
• lettuce leaves
• forcemeat for quenelles
• truffle
• egg white

Instructions

1. Thicken the Consommé de volaille lightly with tapioca.
2. Prepare a Royale of white asparagus tips and cut it into lozenges.
3. Blanch lettuce leaves and cut them into rounds.
4. Lay small quenelles in the form of discs.
5. Cut a count's coronet from truffle and fix it to each quenelle with a little egg white.
6. Garnish the consommé with the Royale lozenges, the lettuce rounds and the decorated quenelles.