Instructions: Mince the mushrooms in a food processor.

Melt the foie gras in a large saucepan add the onion and saute until transparent.

Add the tomato puree stock and mushrooms madeira and salt and cook for about 1 hour.

Pass through a fine sieve and allow to cool.

Whisk the egg whitff to soft peaks and slowly add the liquid to them beating continuously until well amalgamated.

Place the soup over a very low heat and simmer for about 35 minutes to clarify the liquid then pass through 23 layers of muslin.

Serve in bowls with fresh coriander leaves floating on top.

In a lifetime of cooking there are only a handful of dishes that one can possibly claim as ones own. When this consomme is well made the colour and sparkle of the soup against a shiny silver spoon is stunning. I am very proud of this particular dish which somehow has stuck fast to my name.

Serves 4 as a starter

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