Cuisine: Southern

Category: poultry

Servings: 6


1-1/2 qt chicken stock, fortified with quail
bones, chilled
18 oz. quail trimmings, ground
2 oz. celeriac, julienne
2 oz. celery, julienne
2 oz. leek, white part only, julienne
2 oz. carrot, pared, julienne
1 parsley bunch, stems only
1 chervil bunch
2 thyme sprigs
1 bay leaf
4 juniper berries
2 oz. morel trimmings
4 egg whites


Combine all ingredients in 1-1/2 gal. consomme pot with spigot. Heat to boiling over high heat, stirring constantly until raft forms. When raft stabilizes, stop stirring; reduce heat to low. Simmer for 1-1/2 hours. Poke hole in center of raft; baste broth over raft. Strain through cheesecloth.

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