Agriculture Reference
In-Depth Information
To clarify the consomme, remove the broth from the refrigerator and discard the fat on
the surface. Heat the broth in a large saucepan or small stockpot over medium-low heat.
Meanwhile, shell the reserved cooked shrimp. Discard the shells and put the shrimp in a
food processor. Add the egg whites and puree until you have a light pink foam, about 30
seconds.
Whisk the shrimp mixture into the broth and continue to heat, whisking steadily, until it
boils, then reduce the heat to a simmer. Keep whisking slowly but constantly. After about
30 minutes, small bits of egg white will begin to accumulate into larger pieces about the
size and shape of snowflakes. Stop whisking and let the broth continue to heat. The egg
white bits will eventually collect into a moist "cap" on top of the broth. Poke a hole in the
center with a spoon to allow the broth to bubble without overflowing. The broth should be
in constant gentle motion, not boiling hard. Cook for 1 hour without stirring.
Using a slotted spoon or Chinese wire skimmer, very gently lift the cap from the broth and
discard. Ladle the broth into a chinois if you have one. Otherwise, line a strainer or colan-
der with moistened paper coffee filters. Pour the broth through gently, ladling the liquid
against the sides and moving from spot to spot to avoid pushing any egg white through the
strainer. The finished consomme should be completely clear. If it is still cloudy, repeat the
clarification process, using 3 more egg whites but no shrimp. If the flavor lacks intensity,
reduce the consomme over high heat for 5 to 10 minutes.
Crab Salad with Avocado and Peppery Greens
Sweet crabmeat, rich avocado and crisp peppery greens: this is one of those dishes
that people just can't stop eating. If you are deprived of Dungeness crab where you
live, you can substitute picked-over blue crabmeat.
10 SERVINGS
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