| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 4 | Onion Brule' | |
| 2 | lb | White Mire Poix |
| 6 | lb | Ground Chicken |
| 20 | Egg Whites; beaten until slightly frothy | |
| 24 | oz | Roma Tomato Concassee'; (peeled, seeded, diced) |
| 1 | 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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