Clarifying Cloudy Consommes – Great Chefs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New Orleans | 1 | Batch | |
INGREDIENTS
| 1 | Leek, green leaves washed | |
| finely chopped | ||
| 1 | Celery, stalk finely | |
| chopped | ||
| 4 | Egg whites |
INSTRUCTIONS
Clarifying Cloudy Consomme: =========================== Mix vegetables with egg whites. When consomme is cold, add the vegetables and egg whites mixture and bring to a boil, then lower the heat. A crust will form on the top. Let the consomme simmer until clear. Strain by moving crust to the side and pouring through cheese-cloth without breaking the crust. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 963.5mg
Potassium: 996.6mg
Carbohydrates: 12.9g
Fiber: 8.9g
Sugar: 2.9g
Protein: 23.5g