Consommé à la Windsor (Calf's Foot Consommé with Turtle Herbs)

Ingredients

• Rich ordinary Consommé
• Small calf's feet
• Mirepoix
• White wine
• Light infusion of turtle herbs
• Chicken forcemeat
• Hard-boiled egg yolks

Instructions

1. Bone and blanch 2 small calf's feet and cook them in a mirepoix with white wine.
2. Draw off the cooking liquor of the feet clear and add it to a rich ordinary Consommé.
3. Add 3 spoonfuls of a light infusion of turtle herbs per litre of Consommé.
4. Cut the tendons of the calf's foot into a small julienne.
5. Add 2 chopped hard-boiled egg yolks per 100 grammes of chicken forcemeat and mould the mixture into small quenelles.
6. Garnish the Consommé with the julienne of tendons and the quenelles.