Consommé à la Médicis

Name: Consommé à la Médicis
Cuisine: France
Ingredients: consommé ordinaire (clear meat broth); royale Crécy (carrot custard garnish); royale de purée de pois frais (fresh pea custard garnish); sorrel leaves

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

consommé ordinaire (clear meat broth)
royale Crécy (carrot custard garnish)
royale de purée de pois frais (fresh pea custard garnish)
sorrel leaves

Instructions

Prepare a clear consommé ordinaire (fond de cuisine–based broth) and lightly bind it with tapioca. Prepare two royales (savory custards): one from carrot purée (Crécy) and one from fresh pea purée. Cut both into uniform pieces as desired. Just before service, poach thin slices of sorrel leaf and add them to the soup. Garnish each bowl with the royale pieces and the sorrel.