How did the French figure out do what they do with food? Here's another example of French cookery at its best. This is a wonderful starter for any dinner party - not just Thanksgiving. Yields about 6 1/2 cups. Add this to my Recipe Box.
Instructions
1. Simmer 16 cups of degreased stock in a large pot until reduced by half.
2. Place onion, carrot, celery, parsley and thyme in a food processor, and pulse until coarsely chopped.
3. Add turkey breast, and pulse until chopped but not pureed. Put mixture in a bowl, and set aside.
4. Add eggs to bowl, and stir well.
5. Warm the reduced amount of stock over low heat.
6. Whisk in the vegetable mixture, and slowly bring the stock to a simmer without boiling. Stir occasionally, and scrape the bottom of the pot until the egg foam rises. This should take about 30 minutes.
7. Allow the egg foam to begin solidifying. When it starts to solidify, make a small hole in the center, and continue to simmer gently about 30 minutes or until the foam mixture is solid.
8. Remove the pot from the heat.
9. Line a sieve with a damp cheesecloth, gently move the foam to the side of the pot, and ladle out the liquid (this is the consomme).
10. Strain the consomme through the sieve and into a large saucepan.
11. Season with salt to taste, heat through and serve.
Tags: about minutes, pulse until, until foam