Name: Mushroom Consomme with Morels and Pastry "Hats"
Cook time: 40 min
Total time: 4 1/2 hr (includes cooling)
Yield: Makes 6 (first course) servings
Ingredients: 2 pounds white mushrooms, finely chopped (preferably in a food processor); 2 medium onions, chopped; 2 quarts cold water; 2 tablespoons 1-inch pieces fresh chives; 1 1/2 cups boiling water; 3/4 ounce dried morels (about 3/4 cup); 3/4 cup Sercial Madeira; 1 pound frozen all-butter puff pastry, thawed; 1 whole large egg, lightly beaten; 1 large egg yolk; Equipment: 6 deep (16-to 18-ounces) ovenproof bowls (4 to 4 1/2 inches across the top) such as "lion's head" bowls; a round template 1 1/2 inches larger than diameter of tops of bowls

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Mushroom Consomme with Morels and Pastry "Hats"Romulo Yanes

Paul Bocuse believes a great chef will invent only two dishes in his entire career; his own truffle soup with pastry "hats" will forever be known as his signature creation. Our version retains all the theater of the billowy dome of puff pastry and the richness of the flavors but substitutes mushroom consommé laced with morels and snips of fresh chives for the opulence of truffles and foie gras.

Cooks note:

Consommé can be made 2 days ahead and chilled (covered once cool). Chill soaked morels separately.

Recipe notes

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