Consommé à la Mogador

Ingredients

• light chicken consommé (consommé de volaille légère)
• royale (savory custard)
• chicken breast (blanc de volaille)
• tongue (langue à l'écarlate)
• truffle (truffe)
• tapioca

Instructions

1. Prepare a light chicken consommé and lightly bind it with tapioca.
2. Prepare a royale (savory custard) by combining equal parts foie gras purée and velouté (enriched blonde sauce). Pour this mixture into small octagonal timbale molds and poach gently until set. Once cooled, unmold and cut into thin slices.
3. Cut the chicken breast, scarlet-cured tongue, and truffle into small, uniform pillules (rounded tablets) of the same size and shape.
4. To serve, ladle the tapioca-bound consommé into bowls and garnish with the royale slices and the three varieties of pillules.