Bring together Egg whites, Chopped vegetables, Minced chicken meat. Make sure you incorporate all ingredients thoroughly. Cover the mixture and refrigerate for at least 30...
Cut the vegetables to a consistent size and shape. First julienne the vegetables then turn and dice again. This should produce cubes of a side length of about 3 mm or less....
Adding stock to the clarification mixture and simmering until a raft forms. Then separating the clear liquid from the raft making sure it does not go cloudy.
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Consomme Brunoise
Consomme is a clear, strong broth often served as the first course of French meals. Consomme is made from stock but is clarified by straining the stock. It can be made from traditional meat stocks or from vegetables. Stock itself is made from lengthy cooking, particularly of vegetables or the bones of meat in order to yield a broth.
Consomme Brunoise
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