| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
New, Text, Import |
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 peppercorns |
| 2 |
|
Bay leaves |
| 1/2 |
bn |
Parsley stems |
| 3 |
|
Fresh thyme sprigs |
| 1/2 |
c |
Truffle scraps |
| 1 |
ga |
Chicken stock,; cold |
|
|
Salt to taste |
|
|
Hot Sauce to taste |
INSTRUCTIONS
In a mixing bowl, whip the egg whites slightly. Combine the lean meat,
vegetables, tomato puree, herbs, spices, and truffle scraps together. Mix
in the egg whites. In a spigot stock pot, blend the cold chicken stock with
the truffle mixture.
Place the stock pot on medium heat. Stir the liquid occasionally until the
raft forms. (the liquid should reach 160 degrees) 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 and hot sauce.
Yield: 1 gallon
TRADITIONAL GARNISHES
Brunoise-Consomm_ garnish with small cubes of carrots, turnips, leeks,
celery, peas, and chervil.
Cheveux d'anges-Chicken consomm_ garnished with very small vermicelli and
grated parmesan cheese.
Julienne-Chicken consomm_ garnished with julienned carrots, turnip, leeks,
and celery.
1 (1/8-inch thick) 3 inch strip of carrot 1 white part of the leek, halved
1 (3-inch) piece of celery 1 (1/8 inch thick) 3-inch round of turnip
Recipe By :ESSENCE OF EMERIL SHOW #EE2379
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 10:11:50 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”