Spinach ravioli in chicken and wild mushroom consomme - h
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Chicken backs and wings |
| 1 | large | Onion |
| 1 | large | Carrot, cut lengthwise |
| 4 | Stalks celery | |
| 1 | small | Leek (or four scallions) |
| 1 | Red pepper, seeded and julienned | |
| 1 | Yellow pepper, seeded and julienned | |
| 2 | Dozen fresh spinach ravioli | |
| 1 | pounds | Shiitake mushrooms, |
| 1 | Bay leaf | |
| 6 | Sprigs parsley | |
| 2 | Sprigs thyme | |
| 1 | teaspoon | Cracked black pepper |
| 3 | quarts | Cold water julienned |
| 2 | tablespoons | Dry Madeira |
| ½ | cup | Chopped chives or chervil for final garnishing of broth |
Directions
CHICKEN & WILD MUSHROOM CONS
FOR GARNISHES
Prepare consomme: Place all ingredients in a large stockpot and simmer for 2½ hours or until reduced by one-third. Skim broth surface of fat occasionally. Place a strainer over a large bowl and strain liquid through cheese- cloth to clarify.
Cool broth and remove any visible fat from the surface with paper towels.
Prepare garnishes: In a stockpot fitted with a colander, blanch peppers in a gallon of boiling water for 30 seconds. Remove from heat and immediately place in ice water, drain and set aside.
Cook ravioli according to package directions and set aside.
To serve: Place broth, mushrooms and Madeira in a saucepan and bring back to simmer. Place peppers and ravioli in a warm soup tureen and top with broth and garnish with chives or chervil. Serve immediately.
House Beautiful/September/93 Scanned & fixed by DP & GG