Add tiny chicken and celery cream quenelles, truffles, and artichoke bottoms cut small.
Alternatively, add quenelles of tarragon cream, lobster, and truffles, keeping the colours distinct.
Original Text
· last edited 4 days ago
Consommé Rachel.—Clear stock, with tiny chicken and celery cream quenelles, truffles, and artichoke bottoms cut small. Or, quenelles of tarragon cream, lobster, and truffles (keeping the colours distinct.)