Free Recipe Truffle Consomme
Recipe Type: Free Recipes
Recipe Preparation: stir
Cooking Ingredients for Truffle Consomme Recipe
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
Truffle Consomme Preparation
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>
Cooking Temperature:
Recipe Serves: 1
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