Clear Soup à la Belenne

Consommé à la Belenne

Method

Garnish some clear stock with little red and white quenelles, cucumber cut in the shape of peas, asparagus peas, and nice thick slices of blanched marrow. The marrow must be added at the last when the soup is to be served.

Little Quenelles

These are made by putting some white meat farce into a bag with a plain pipe, and forcing it out about the size of peas on to a buttered sauté pan; colour some of the farce with liquid carmine, and make some red quenelles in a similar way; cover them with boiling water and poach for eight to ten minutes; then drain them on a hair sieve and rinse them very carefully with boiling water before adding them to the soup.

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