Consommé Floréal

Name: Consommé Floréal
Cuisine: France
Ingredients: Clear chicken consommé (consommé de volaille clair); Carrots, cut with small round cutter into daisy shapes (marguerite); Turnips, cut with small round cutter into daisy shapes; Fresh peas; Asparagus tips; Small quenelles (poached dumplings) made from chicken farce finished with pistachio purée; Chervil pluches (leaflets)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Clear chicken consommé (consommé de volaille clair)
Carrots, cut with small round cutter into daisy shapes (marguerite)
Turnips, cut with small round cutter into daisy shapes
Fresh peas
Asparagus tips
Small quenelles (poached dumplings) made from chicken farce finished with pistachio purée
Chervil pluches (leaflets)

Instructions

Prepare a clear chicken consommé (consommé de volaille clair) as your base.
Cut carrots and turnips using a small round cutter into daisy shapes (marguerite), each piece 3 millimetres thick. Cook these in the hot consommé until they are glazed (tombés à glace).
Prepare fresh peas and asparagus tips.
Make small quenelles from chicken farce (forcemeat) finished with pistachio purée, shaping them as small elongated leaves or in other decorative forms.
When ready to serve, bring the consommé to a gentle simmer. Distribute the glazed carrots and turnips, peas, asparagus tips, and pistachio quenelles into the soup bowls. Pour the hot consommé over the garnish and finish with fresh chervil pluches.