Consommé Alexandra

Ingredients

• 1 liter chicken consommé (consommé de volaille)
• 3 tablespoons tapioca, poached and strained through cloth
• fine julienne of chicken breast fillets
• small fluted quenelles in chicken forcemeat
• chiffonade of lettuce

Instructions

1. Prepare a chicken consommé. Poach tapioca and strain it through cloth (about 3 tablespoons per liter of consommé). Bind the consommé with this prepared tapioca.
2. Prepare the garnish: Cut chicken breast fillets into fine julienne. Form small fluted quenelles from chicken forcemeat. Slice lettuce into fine chiffonade.
3. Add the julienne and chiffonade to the consommé just before service. Poach the quenelles separately and add them at the moment of serving. Ladle into soup bowls, distributing the garnish evenly.