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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