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Champagne Consomme

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  Chicken broth 3 1⁄2 Cup (56 tbs)
  Canned chicken broth 29 Ounce (Regular Strength, 2 Cans, 14 1/2 Ounce Each)
  Dried basil leaf 1⁄8 Teaspoon
  Egg white 1 , slightly beaten
  Dry champagne 2 Cup (32 tbs)
  Angostura bitters 1⁄8 Teaspoon
  Unflavored gelatin 1⁄2 Ounce (2 Envelopes, 0.25 Ounce Each)
  Cold water 1⁄3 Cup (5.33 tbs)
  Cooked chicken strips/Cooked ham strips 1⁄4 Cup (4 tbs) (Thin Strips)
  Seedless green grapes 1 Cup (16 tbs)
  Shrimp 6 Medium, shelled, cooked
  Parsley sprigs 1
  Crackers 1⁄2 Cup (8 tbs)

Combine broth, basil and egg white in a medium saucepan.
Over medium heat, bring barely to a simmer, without stirring.
Do not boil.
Allow broth barely to simmer, 10 minutes.
Do not stir.
Remove from heat.
Allow to cool, undisturbed, 10 minutes.
Line a sieve with cheesecloth.
Strain broth through sieve into a medium bowl.
Return broth to saucepan.
Add champagne and bitters.
Bring to a boil.
Stir gelatin into cold water.
Add gelatin mixture to hot broth.
Stir to dissolve.
Remove from heat.
Pour into a medium bowl or covered container.
Refrigerate until slightly thickened, about 1 hour.
Fold in chicken or ham strips and grapes.
Refrigerate until consommd forms a soft gel, about 2 hours.
Spoon into stemmed glasses.
Garnish each serving with a cooked shrimp and a parsley sprig.

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Champagne Consomme Recipe