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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 danges-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
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|Serving Size: 1 Serving (4376g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 384 (17%)|
|Amt Per Serving||% DV|
|Total Fat 42.7g||57 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 385.3mg||119 %|
|Sodium 5553.8mg||192 %|
|Potassium 8415.3mg||221 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 44.5g|
|Protein 407.3g||582 %|
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Calories per serving: 2197
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