Agriculture Reference
In-Depth Information
Gently ladle the boiling consomme into each bowl, pouring from the edge rather than over
the top to avoid disturbing the salad.
Shellfish Consomme
MAKES 10 CUPS
Heat the oil in a medium pot over low heat. Add the tomatoes, garlic, onion, carrot and
parsley stems. Cook, covered, until the vegetables are soft, about 10 minutes. Stir from
time to time to prevent sticking.
Add the shrimp and mussels and stir to coat. Add the water, salt and pepper. Bring to a
simmer over medium-high heat; as soon as gentle bubbles form on the surface, reduce the
heat to low. Cook for 35 minutes.
Drain the broth through a strainer, then cover and refrigerate until cool. Reserve about 1/a
pound of the cooked shrimp and refrigerate. Discard the remaining solids.
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