|
|
|
|
CHICKEN DUMPLINGS
CONSOMME
serves 6
3 quarts beef bouillon
1 1/2 pounds lean
chopped beef
2 egg whites
1 cup diced carrots
1 cup diced leeks
1 cup diced celery
4 pepper corns
1 clove
1/2 teaspoon salt
Combine all the ingredients in a soup pot. Simmer for 1 hour,
stirring occasionally. Strain through cheese cloth.
Quenelles:
Chicken dumplings:
6 ounces white chicken meat
1 egg white
3/4 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper
In a food processor, combine the chicken, egg white and heavy
cream. Mix to form a fine paste. Add the salt and pepper. Shape mixture into
tiny dumplings and drop in boiling water.
Simmer for 5 minutes. Add to
consommé.
