Mogador Soup

Ingredients

• 1.25 litre velouté de volaille (chicken velouté)
• 4 décilitres chicken purée
• 150 grammes foie gras purée (foie gras purée)
• liaison ordinaire (standard liaison / beurre manié)
• 100 grammes butter
• fine julienne of chicken breast
• tongue, bright red
• truffle

Instructions

1. Prepare 1.25 litres of velouté de volaille (chicken velouté). Add 4 décilitres of chicken purée, or alternatively cook 450 grams of chicken meat directly in the velouté, proceeding as explained in the Théories préliminaires (preliminary theory section).
2. Pass the soup through a fine sieve (étamine) and heat without allowing it to boil.
3. Finish the soup at the last moment by whisking in: the foie gras purée thinned with a few spoonfuls of the velouté, the liaison ordinaire (standard beurre manié liaison), and the butter. Do not boil.
4. Garnish with fine julienne of chicken breast, bright red tongue, and truffle.