Yield: 1 servings
|1.00 pounds||ground lean chicken|
|1.00||onion; small diced|
|½ pounds||carrots; small diced|
|½ pounds||leeks; small diced|
|½ pounds||celery; small diced|
|1.00 cup||tomato puree|
|½ bunch||parsley stems|
|3.00||fresh thyme sprigs|
|½ cup||truffle scraps|
|1.00 gallon||chicken stock; cold|
|1||salt; to taste|
|1||hot sauce; to taste|
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 1½ 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 and hot sauce. This recipe yields 1 gallon.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2379 broadcast 05-28-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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