Spinach ravioli in chicken and wild mushroom consomme - h

8 servings

Ingredients

Quantity Ingredient
2½ pounds Chicken backs and wings
1 large Onion
1 large Carrot, cut lengthwise
4 Stalks celery
1 small Leek (or four scallions)
1 Red pepper, seeded and julienned
1 Yellow pepper, seeded and julienned
2 Dozen fresh spinach ravioli
1 pounds Shiitake mushrooms,
1 Bay leaf
6 Sprigs parsley
2 Sprigs thyme
1 teaspoon Cracked black pepper
3 quarts Cold water julienned
2 tablespoons Dry Madeira
½ cup Chopped chives or chervil for final garnishing of broth

Directions

CHICKEN & WILD MUSHROOM CONS

FOR GARNISHES

Prepare consomme: Place all ingredients in a large stockpot and simmer for 2½ hours or until reduced by one-third. Skim broth surface of fat occasionally. Place a strainer over a large bowl and strain liquid through cheese- cloth to clarify.

Cool broth and remove any visible fat from the surface with paper towels.

Prepare garnishes: In a stockpot fitted with a colander, blanch peppers in a gallon of boiling water for 30 seconds. Remove from heat and immediately place in ice water, drain and set aside.

Cook ravioli according to package directions and set aside.

To serve: Place broth, mushrooms and Madeira in a saucepan and bring back to simmer. Place peppers and ravioli in a warm soup tureen and top with broth and garnish with chives or chervil. Serve immediately.

House Beautiful/September/93 Scanned & fixed by DP & GG

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