Name: Consommé Célestine
Yield: Serves 6-8
Cuisine: French
Ingredients: 1 firm ripe tomato, quartered; 60 g plain flour; 2 litres cold Blonde Stock; 2 egg whites; a pinch of salt and a few cracked black peppercorns; 250 g shin of beef, very finely chopped or minced; a pinch of pure icing sugar; freshly ground white pepper; 100 ml cold water; a pinch of salt; 2 tablespoons pearl tapioca; 1 egg; 30 ml double cream [45% fat]; 1 teaspoon finely chopped tarragon; 1 tablespoon finely snipped chives; 60 ml milk, plus a little extra if required; 1 tablespoon chervil leaves; olive oil spray; 2 teaspoons finely chopped flat-leaf parsley

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

French

By Damien Pignolet

Published 2005

About

There is nothing more satisfying or restorative than chicken soup! What’s more, all you need is an excellent chicken [preferably free-range and organic], a few root vegetables, water, a bunch of fresh herbs and a little patience.

When the resulting broth is clarified, it is called a chicken consommé. One of the most elegant garnishes for a consommé is known as Célestine. Created by the chef of Cercle de Lyon restaurant, in honour of the proprietor, the garnish comprises fine ribbons