Mushroom Consommé

Ingredients

• 1% pounds mushrooms, washed and wiped dry
• 1 tomato, finely chopped
• 2 shallots, finely chopped
• 1 clove garlic, finely chopped
• 2 tablespoons butter
• 1 cup Madeira
• 1 cup dry white wine
• 1 quart CHICKEN STOCK
• Ye teaspoon salt
• Juice of /2 lemon

Method

1. 1

   Chop 1 pound of mushrooms, sauté with tomato, shallots, and garlic in butter.

2. 2

   In a saucepan, combine Madeira, white wine, chicken stock, lemon juice, herbs, and sautéed ingredients.

3. 3

   Add lightly beaten egg whites and shells, simmer for 45 minutes.

4. 4

   Strain through cheesecloth, garnish with poached mushrooms.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 12. The excerpt below is the record exactly as published.

MUSHROOM CONSOMME 1% pounds mushrooms, 3 sprigs parsley washed and wiped dry 3 peppercorns 1 tomato, finely chopped 1 sprig thyme 2. shallots, finely chopped 1 sprig rosemary 1 clove garlic, finely chopped 4 coriander seeds 2 tablespoons butter 1 small bay leaf 1 cup Madeira 3 egg whites 1 cup dry white wine 3 eggshells, crushed 1 quart CHICKEN STOCK Ye teaspoon salt Juice of /2 lemon

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