Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Onion Brule' |
| 2 pounds | White Mire Poix |
| 6 pounds | Ground Chicken |
| 20 \N | Egg Whites; beaten until slightly frothy |
| 24 ounces | Roma Tomato Concassee'; (peeled, seeded, diced) |
| 1 \N | Sachet D'epices Plus 1 clove; and 2 small allspice berries |
| 2½ gallon | Cold Chicken Stock |
| \N \N | Kosher Salt as needed |
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 1½ 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@...> on Jan 3, 1998