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Prepare the following garnish

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. a pinch of chervil pluches
  2. Cucumber
  3. one and one-half tablespoonfuls of Japanese pearls
  4. one quart of boiling chicken consommé
  5. Forcemeat

Possible health benefits

General information, not medical advice.

  1. Cucumber Source of vitamin K · Source of protein

    Source of vitamin K · 16 µg per 100 g, 22% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 17% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Cucumber, with peel, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Thirty pellets of cucumber in the shape of large pearls;
  2. eighteen small quenelles of chicken forcemeat, long in shape and grooved;
  3. six little pellets, about the size of a large pea, of pâte à choux, combined with grated cheese, rolled by hand;
  4. and one and one-half tablespoonfuls of Japanese pearls, poached in some of the consommé.
  5. Put the cucumber pellets, cooked in consommé, into the soup-tureen;
  6. add the poached quenelles and the Japanese pearls.
  7. Four minutes before serving, plunge the pellets of pâte à choux into hot fat, keeping them crisp.
  8. When about to serve, pour over the garnish one quart of boiling chicken consommé;
  9. complete with a pinch of chervil pluches, and serve the little, fried pellets separately.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Grater