When God wants to drill a man And thrill a man And skill a man, When God wants to mold a man To play the noblest part; When He yearns with all His heart To create so great and bold a man That all the world shall be amazed, Watch His methods, watch His ways! How He ruthlessly perfects Whom He royally elects! How He hammers him and hurts him, And with mighty blows converts him. Into trial shapes of clay which Only God understands; While his tortured heart is crying And he lifts beseeching hands! How He bends but never breaks When his good He undertakes; How He uses whom He chooses, And which every purpose fuses him; By every act induces him To try His splendor out – God knows what He's about.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains			1	Servings

INGREDIENTS

4		Onion Brule'
2	lb	White Mire Poix
6	lb	Ground Chicken
20		Egg Whites; beaten until slightly frothy
24	oz	Roma Tomato Concassee'; (peeled, seeded, diced)
1		Sachet D'epices Plus 1 clove; and 2 small allspice berries
2 1/2	ga	Cold Chicken Stock
		Kosher Salt as needed

INSTRUCTIONS

Yield 2 Gallon
1. combine the onion brule', white mire poix, meat, tomato, and egg whites
and mix well.
2. add chicken stock and mix well.
3. Bring to a slow simmer, stir until a "raft" forms on top.
4. add the sachet and simmer gently for 1 1/2 hours, when it is done the
raft will begin to sink a little and that means it is finished.
5. Ladle the consomme' out gently through a whole in the raft and strain
through a cheesecloth.
If at any time you break the raft due to rough boiling or stiring it is
ruined, please be careful.
Definitions:
Onion Brulee' - is a onion cut in half (stem ends of the onion should be
facing left and right, cut in the middle) Place in a very hot pan until the
cut sides are black. This adds color and Flavor.
White Mire Poix - (makes 1 pound) X 2 for this recipe.... 4 ounces onion, 4
ounces leeks, 4 ounces celery, 4 ounces parsnips, 3 ounces button
mushrooms.
small dice all and mix together.
Posted to recipelu-digest Volume 01 Number 441 by CuisineArt
<CuisineArt@aol.com> on Jan 3, 1998

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