Consommé à la Montmart

Ingredients

• clear poultry consommé
• carrot
• turnips
• truffled poultry blood sausage
• scarlet tongue
• royale of pea cream
• asparagus tips
• chervil

Instructions

1. Begin with a clear poultry consommé.
2. For the garnish, cut carrot and turnip into very small crescents and glaze them, and slice truffled poultry morcilla (blood sausage) and scarlet tongue into thin rounds.
3. Prepare a real — a royale, or set savoury custard — flavoured with cream of peas, and have asparagus tips and chopped chervil ready.
4. Arrange the garnishes in the bowls and pour the clear consommé over them.