Consommé à la Dubarry

Name: Consommé à la Dubarry
Cuisine: France
Ingredients: Consommé ordinaire (ordinary clear broth); Tapioca; Royale de chou-fleur (cauliflower royale—custard-based garnish); Bouquets de chou-fleur (small cauliflower florets); Pluches de cerfeuil (chervil leaves/sprouts)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Consommé ordinaire (ordinary clear broth)
Tapioca
Royale de chou-fleur (cauliflower royale—custard-based garnish)
Bouquets de chou-fleur (small cauliflower florets)
Pluches de cerfeuil (chervil leaves/sprouts)

Instructions

Prepare a consommé ordinaire and thicken it lightly with tapioca. Prepare a cauliflower royale (a fine-textured savory custard made with cauliflower) and cook it in dariole molds (small cylindrical molds). Once set, unmold and cut into rounds. Ladle the hot consommé into bowls. Garnish with the cauliflower royale slices, small cauliflower florets, and fresh chervil sprouts.