Consommé Rossini
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken consommé (consommé de volaille)
- profiteroles
- 1/2 portion foie gras purée (purée de foie gras)
- 1/2 portion truffle purée (purée de truffe)
Instructions
- Prepare a light chicken consommé and thicken it delicately with tapioca. Separately, prepare small profiteroles (choux pastry puffs) the size of hazelnuts, keeping them very crisp. Pipe into each profiterole a mixture composed equally of foie gras purée and truffle purée. Serve the consommé very hot, accompanied by the warm profiteroles on the side.