Consomme De Champignons Au Madere Aromatise Aux Feuilles De Coriandre Recipe
Ingredients
| Button mushrooms | 450 Gram | |
| Foie gras | 40 Gram | |
| Onion-100 g / 4 oz -very finely chopped | ||
| Tomato puree | 1 Large | |
| Chicken stock-2.25 litres / 4 pt- stock that haS some tomatoes have been cooked | ||
| Madeira | 85 Milliliter | |
| Egg whites | 3 | |
| Salt | To Taste | |
| Coriander leaves | 4 | |
Directions
GETTING READY
1. In the bowl of food processor, tip in the mushrooms
2. Mince the mushrooms till they are well blended
MAKING
3. In a large saucepan, tip in the foie gras
4. Melt the foie gras on medium heat
5. Add the onions and cook on low heat till transparent
6. Add tomato puree, chicken stock and the blended mushrooms to the pan
7. Cook this mix for one hour
8. Just before removing the dish from the heat, tip in the 50 ml / 2 fl oz Madeira
9. Allow to cool and then pass the liquid and the mushrooms through a fine sieve
10. Allow the liquid to cool completely
11. Tip this mix into a clean saucepan
12. With a wire whisk, beat the soup into the egg whites
13. Continue beating until all the liquid is used up and all the egg whites are amalgamated
14. Place the amalgamated soup on a very low heat and bring to simmering point gently
15. Cook for 1/2 - 3/4 hours to clarify
16. Add more Madeira and salt to taste.
17. Pour the liquid through two or three layers of muslin or a jelly bag.
SERVING
18. Serve immediately.
1. In the bowl of food processor, tip in the mushrooms
2. Mince the mushrooms till they are well blended
MAKING
3. In a large saucepan, tip in the foie gras
4. Melt the foie gras on medium heat
5. Add the onions and cook on low heat till transparent
6. Add tomato puree, chicken stock and the blended mushrooms to the pan
7. Cook this mix for one hour
8. Just before removing the dish from the heat, tip in the 50 ml / 2 fl oz Madeira
9. Allow to cool and then pass the liquid and the mushrooms through a fine sieve
10. Allow the liquid to cool completely
11. Tip this mix into a clean saucepan
12. With a wire whisk, beat the soup into the egg whites
13. Continue beating until all the liquid is used up and all the egg whites are amalgamated
14. Place the amalgamated soup on a very low heat and bring to simmering point gently
15. Cook for 1/2 - 3/4 hours to clarify
16. Add more Madeira and salt to taste.
17. Pour the liquid through two or three layers of muslin or a jelly bag.
SERVING
18. Serve immediately.
Chef
