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Consomme
1
1
1
1
1
1
1
5
2
1
3
1
5 Egg whites
Pound Ground lean chicken
Onion; small diced
/2 Pound Carrots; small diced
/2 Pound Leeks; small diced
/2 Pound Celery; small diced
Cup Tomato puree
Black pepper corns
Bay leaves
/2 Bunch Parsley stems
Fresh thyme sprigs
Gallon Chicken stock; cold
Salt; to taste
Hot sauce; to taste
TRADITIONAL GARNISHES
Brunoise − Consomme garnished with small
1
Cubes 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). Simmer the soup for 1 1/2
hours, making sure the raft does not break or sink. Remove the first cup of
the consomme 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 consomme again with fresh cheesecloth. Season with salt,
hot sauce, and garnishes. This recipe yields 1 gallon of consomme.
Consomme
154
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