INGREDIENTS

INSTRUCTIONS

Combine Porcini mushrooms, garlic and chicken stock and simmer for 30
minutes. Season to taste with salt and pepper. Meanwhile beat water
with egg whites, and gradually, in a thin steady stream, ladle half  of
the mushroom broth into the egg whites. Pour the mixture back into  the
saucepan and set over moderate heat. As the broth reaches the  simmer,
stir it continuously with a whisk. When the simmer is  reached, stop
stirring; the egg whites should have mounted to the  surface in a
frothy "cap". Gently move the saucepan to the side (half  off heat) so
that the edge of the liquid is barely bubbling. Make a  quarter turn of
the saucepan every 5 minutes until all parts of broth  have had a
chance to clarify. Line a wide strainer with a triple  layer of washed
cotton cheesecloth. Set the strainer over a deep  saucepot (so that
bottom of strainer remains above surface of  liquid). Carefully ladle
stock and egg white cap into cheesecloth,  disturbing egg whites as
little as possible. Towards the end of  straining, as cheesecloth gets
full, the liquid will pass down more  slowly. Just lift the cheesecloth
gently so liquid can drain through  an unused section of it. Let
cheesecloth and egg whites sit over  saucepan undisturbed for 5
minutes. When ready to eat, reheat  consomme in a clean saucepan;
adjust seasoning and ladle it out.  Garnish with raw mushroom slices
and radish sprouts Yield: 6  appetizer servings Recipe By : COOKING
MONDAY TO FRIDAY SHOW #MF6737  Posted to MC-Recipe Digest V1 #289
Date: Sat, 9 Nov 1996 22:51:20 -0500  From: Gail Shermeyer
<4paws@netrax.net>

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