|Chicken stock||7 1⁄2 Cup (120 tbs)|
|Ground chicken meat||1 1⁄2 Cup (24 tbs)|
|Leeks||2 , fairly thinly sliced|
|Celery stalks||2 , fairly thinly sliced|
|Carrots||2 , fairly thinly sliced|
|Shallots||2 , diced|
|Egg whites||2 , lightly beaten|
|Finely chopped fresh tarragon/1 1/2 tablespoons dried tarragon||3 Tablespoon, finely chopped|
|Lemon peels||2 (Cut Into Shapes For Garnish)|
Bring the stock to a boil.
Mix the chicken and vegetables together in a large saucepan, then mix in the egg whites and shells.
Gradually pour in the stock, beating all the time, then bring to a boil, still beating.
Immediately when boiling point is reached, stop beating.
Lower the heat and simmer very gently for 1 hour.
Carefully make a small hole in the scum on the surface of the liquid.
Without disturbing the scum, ladle the liquid out into a sieve lined with muslin or cheesecloth.
Leave the strained, clarified liquid to become cold, then carefully lift the fat from the surface.
Put the tarragon into a mortar.
Bring a scant cup of the consomme to a boil, then gradually pour it onto the tarragon, pounding it well with the pestle.
Cover and leave to infuse for 10 minutes.
Mix the tarragon liquid and tarragon with the remaining consomme.
Heat gently to boiling point, and then ladle into warm soup bowls.
Cut the shapes from the lemon rind and then float these shapes on top of the consomme.