Cream Chevreuse (Crème à la Chevreuse)

Ingredients

• 500 ml béchamel sauce (mother sauce)
• 250 ml chicken purée
• 250 ml bulbous chervil purée
• 750 ml semolina poached in white consommé or milk
• 1 spoonful chicken breast in julienne
• 1 spoonful truffle julienne

Instructions

1. Begin with 500 ml of béchamel sauce (mother sauce). Add the chicken purée and bulbous chervil purée to the sauce. Fold in the semolina that has been poached in white consommé (clear broth) or milk—approximately 50 grams of fine semolina poached with 600 ml of consommé or milk.
2. Cream the mixture at the moment of service, but use half the usual amount of cream (crème).
3. Garnish each serving with one spoonful of chicken breast cut in julienne (thin matchsticks) and one spoonful of truffle julienne.
4. Note: This dish may also be prepared using velouté (blond roux-based sauce) instead of béchamel.