Consommé Albion
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Clear Consommé de volaille
- Chicken forcemeat with cream
- Foie gras purée
- Asparagus tips
- Truffle
- Cockscombs
Instructions
- Have a clear Consommé de volaille ready.
- For the quenelles, mix two thirds of chicken forcemeat with cream, kept a little firm, with one third of foie gras purée, raw as far as possible.
- Mould small quenelles from this forcemeat and poach them at the last moment.
- Garnish the Consommé with the quenelles, asparagus tips, a fine julienne of truffle, and small well-whitened cockscombs.