Consommé à la Marguerite (Chicken Consommé with Daisy-Shaped Forcemeat and Asparagus Tips)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Prepare a clear chicken Consommé.
  2. Poach a boudin of chicken farce with cream, then cut it out with daisy-shaped cutters of several sizes.
  3. Imitate the centre of each flower with a dot of hard-boiled egg yolk purée bound with a little farce.
  4. Pass the daisies for an instant into the mouth of the oven to poach that farce.
  5. Garnish the Consommé with the daisies and with fine asparagus tips cut a little long.

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