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Title: Mushroom Consomme
Yield: 6 Servings

Ingredients

    1/2 oz Dried Porcini mushrooms;
           -broken into pieces
      2    Garlic cloves; peeled,
           -chopped
      1 qt Homemade Chicken Stock;
           -cold, thoroughly
           degreased - see * Note
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
      1 c  Cold water
      3    Egg whites
           Thinly-sliced cultivated
           -stemmed
           mushrooms or Enoki, for
           -garnish
           Radish or other sprouts; for
           - garnish

Instructions

* Note: See the "Homemade Chicken Stock" recipe which is included in this
collection.

Combine Porcini mushrooms, garlic and chicken stock and simmer for 30
minutes. Season to taste with salt and pepper. Meanwhile beat water with
egg whites, and gradually, in a thin steady stream, ladle half of the
mushroom broth into the egg whites. Pour the mixture back into the
saucepan and set over moderate heat. As the broth reaches the simmer, stir
it continuously with a whisk. When the simmer is reached, stop stirring;
the egg whites should have mounted to the surface in a frothy "cap".
Gently move the saucepan to the side (half off heat) so that the edge of
the liquid is barely bubbling. Make a quarter turn of the saucepan every 5
minutes until all partsof broth have had a chance to clarify.
Line a wide strainer with a triple layer of washed
cotton cheesecloth. Setthe strainer over a deep saucepot (so that bottom
of strainer remains abovesurface of liquid). Carefully ladle stock and egg
white cap into cheesecloth, disturbing egg whites as little as possible.
Towards the end of straining, as cheesecloth gets full, the liquid will
pass down more slowly. Justlift the cheesecloth gently so liquid can drain
through an unused section of it. Let cheesecloth and egg whites sit over
saucepan undisturbed for 5 minutes.
When ready to eat, reheat consomme in a clean
saucepan; adjust seasoning and ladle it out. Garnish with raw mushroom
slices and radish sprouts This recipe yields 6 appetizer servings.

Recipe Source:
COOKING MONDAY TO FRIDAY with Michele
Urvater From the TV FOOD NETWORK - (Show #
MF-6737 broadcast 12-10-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

12-18-1997

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Contributor: Michele Urvater

Preparation Time: 0:00

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