| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | 1 | Servings | ||
INGREDIENTS
| 15 | Egg whites | |
| 1 | lb | Ground lean chicken |
| 1 | Onion; small diced | |
| 1/2 | lb | Carrots; small diced |
| 1/2 | lb | Leeks; small diced |
| 1/2 | lb | Celery; small diced |
| 1 | c | Tomato puree |
| 5 | Black pepper corns | |
| 2 | Bay leaves | |
| 1/2 | bn | Parsley stems |
| 3 | Fresh thyme sprigs | |
| 1 | ga | Chicken stock; cold |
| Salt to taste | ||
| Hot sauce to taste |
INSTRUCTIONS
EMERIL LIVE SHOW #EMlA36 Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomm. from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomm. again with fresh cheesecloth. Season with salt, hot sauce, and garnishes. Yield: 1 gallon Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998
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