INGREDIENTS

INSTRUCTIONS

a
Makes 2 crepes (procedure follows) with the herbed crepe batter and
cut them into julienne strips. In a baking pan spread the shanks, the
onions, and the carrot, brown the mixture well in a preheated 450F.
oven, and transfer it to a kettle. Add 2 cups water to the baking  pan,
deglaze the pan over moderately high heat, scraping up the brown  bits,
and add the liquid to the kettle with 3 1/2 quarts cold water,  the
celery, the salt, and the cheesecloth bag. Bring the water to a  boil,
skimming the froth, and simmer the mixture, adding boiling  water if
necessary to keep the ingredients barely covered, for 3  hours. Add the
chicken and enough water to cover the mixture and  simmer the mixture,
skimming it, for 2 to 3 hours, or until it is  reduced to about 2
quarts. Remove the chicken and reserve it for  another use. Strain the
stock through a fine sieve into a bowl,  pressing hard on the solids,
and let it cool. Chill the stock, remove  the fat, and clarify the
stock.  In a kettle combine the stock, the shells, the egg whites, the
scallions, and, if necessary, salt and pepper to taste. Bring the
liquid to a boil, stirring, simmer the stock, undisturbed, for 20
minutes, and ladle it through a fine sieve lined with a double
thickness of rinsed and squeezed cheesecloth into a bowl. Makes about
6 cups clarified stock.  In a large saucepan heat the consomme over
moderately low heat until  it is hot and serve it garnished with the
chives and the julienne  herbed crepes.  To make crepes:  In a blender
or food processor blend the flour, the broth, the eggs,  the butter,
and the salt for 5 seconds. Turn off the motor, with a  rubber spatula
scrape down the sides of the container, and blend the  batter for 20
seconds more. Transfer the batter to a bowl, stir in  the herbs, and
let the batter stand, covered, for 1 hour. The batter  may be made 1
day in advance and kept covered and chilled. Makes  enough batter for
about  Heat a crepe pan or non-stick skillet measuring 6 to 7 inches
across  the bottom over moderate heat until it is hot. Brush the pan
lightly  with the butter, heat it until it is hot but not smoking, and
remove  it from the heat. Stir the batter, half fill a 1/4-cup measure
with  it, and pour the batter into the pan. Tilt and rotate the pan
quickly  to cover the bottom with a layer of batter and return any
excess  batter to bowl. Return the pan to the heat, loosen the edge of
the  crepe with a spatula, and cook the crepe for 1 minute, or until
the  top appears almost dry. Turn the crepe, cook the other side
lightly,  and transfer the crepe to a plate. Make crepe with the
remaining  batter in the same manner, brushing the pan lightly with
butter as  necessary. The crepes may be made 3 days in advance, kept
stacked,  wrapped in plastic wrap, and chilled.  Makes about 6 cups,
serving 6.  Gourmet, April 1991.

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Nutrition (calculated from recipe ingredients)
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Calories: 9235
Calories From Fat: 3949
Total Fat: 441.4g
Cholesterol: 4021.2mg
Sodium: 17529mg
Potassium: 11884.7mg
Carbohydrates: 293.5g
Fiber: 20.6g
Sugar: 72.1g
Protein: 967.7g