Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1/4 cup carrots, brunoise

  3. 1/4 cup celery , brunoise

  4. 1/4 cup leeks, brunoise

  5. 1/4 cup turnips, brunoise

  6. 1 quart chicken consomme

  7. 4 small eggs

  8. 4 sprigs chervil

Instructions Jump to Ingredients ↑

  1. Heat a saute pan over medium-high heat. Add the butter and melt. Add the brunoise vegetables and saute just until soft, about 3 to 4 minutes. Be careful not to brown the vegetables. Remove from the heat and set aside. Bring the chicken consomme to a simmer . Carefully break the eggs into the hot consomme and poach them in the consomme. Ladle the consomme into 4 bowls and garnish each with 1 of the poached eggs, some of the Sauteed vegetables and a sprig of chervil


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