Chicken Consomme Basic Clarification Food

CONSOMME

Steps:

• Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of 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 F) 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.

CONSOMME LADY CURZON

Steps:

• Remove the turtle meat from the can of soup and chop it into small pieces. Pour the soup into a pan and heat. Add the turtle meat and simmer. Into the top of a heated double boiler, place the lemon juice and some freshly ground salt and white pepper. Beat in the egg yolks and gradually add the cubes of butter stirring constantly. Whisk in the curry powder and nutmeg. Continue beating and increase the heat under the soup. Dribble the cold cream down the sides of the pan and beat in thoroughly. The sauce will now be thickening very fast, so lower the heat under the double boiler. (If the sauce curdles, then add an ice cube and whip it away from the heat). Pour the hot soup into cups and top with the thick cream sauce. Serve at once.