Consommé à l’ail, à la sauge et à l’oeuf poché

Name: Consommé à l’ail, à la sauge et à l’oeuf poché (Garlic and sage consommé with poached egg)
Cuisine: French
Ingredients: 750 ml/1¼ pints well-flavoured chicken (or beef) consommé (or a clear consommé from bouillon made from a clear pot-au-feu); 12 fat cloves garlic; 12 fresh sage leaves; 1 good pinch saffron stamens; 750 ml/1¼ pints well-flavoured chicken (or beef) consommé (or a clear consommé from bouillon made from a clear pot-au-feu); 750 ml/1¼ pints well-flavoured chicken (or beef) consommé (or a clear consommé from bouillon made from a clear pot-au-feu); 750 ml/1¼ pints well-flavoured chicken (or beef) consommé (or a clear consommé from bouillon made from a clear pot-au-feu); 750 ml/1¼ pints well-flavoured chicken (or beef) consommé (or a clear consommé from bouillon made from a clear pot-au-feu); 750 ml/1¼ pints well-flavoured chicken (or beef) consommé (or a clear consommé from bouillon made from a clear pot-au-feu); 16 finger strips of raw beef fillet, 60 mm/¼ inch square x 5 cm/2 inches long; 4 eggs, freshly poached; salt and ground black pepper; salt and ground black pepper; 1 carrot, cut into hair-thin strips; 4 red rose petals, cut into hair-thin strips

Garlic and sage consommé with poached egg

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

750 ml/1¼ pints well-flavoured chicken (or beef) consommé (or a clear consommé from bouillon made from a clear pot-au-feu<

Europe
France
Provence
Soup
Gluten-free

Method

To Prepare the Garlic and Sage Bouillon

Cook the peeled garlic cloves in 400 ml/¾ pint lightly salted water for 10–15 minutes, or until the garlic is tender. Remove the garlic from pan and reserv