| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
New Orleans |
|
1 |
Batch |
INGREDIENTS
| 1 |
md |
Leek, green leaves, washed finely chopped |
| 1 |
|
Celery, stalk, finely chopped |
| 4 |
lg |
Egg whites |
INSTRUCTIONS
CLARIFYING CLOUDY CONSOMME
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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