| 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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