Chicken and Prosciutto Tortelloni with Consommé
Consommé is originally documented by the French as a soup style broth that can vary in ingredients. However, the bases of clarifying stock as outlined in this recipe can date back to many cultures as early as the middle ages.
Ingredients
- 20 tortelloni
- 2 qts chicken stock
- ½ lb chicken meat (ground)
- 3 ea eggs (whites only)
- 1 ea bouquet garni
- 3 basil leaves, finely chopped
- TT salt and pepper
- 1 ½ cup mirepoix (brunoise)
Directions
Heat chicken stock and clarify with a raft made of the ground meat mixed with ¾ of the vegetables and egg whites. Stir raft into the hot stock until it rises to the top. Poke a hole in the center with a ladle. Allow the stock to simmer for at least 2 hours then ladle out of the pot and strain through a fine strainer with a layer of cheesecloth. Quickly blanch the remaining vegetables and shock in an ice bath. Arrange hot tortelloni and vegetables in the center of a bowl. Ladle hot consommé tableside and sprinkle with fresh Basil.
