Chicken Consomme from French Classics Made Easy by Richard Grausman

Ingredients

• 1 teaspoon salt (omit if using canned stock)
• 10 sprigs parsley, chopped
• 2 tablespoons Chicken Glaze (optional)
• 20 sprigs fresh chervil or 2 teaspoons dried (optional)
• 3 sprigs fresh tarragon or 2 teaspoons dried
• ⅛ teaspoon freshly ground pepper
• 2 quarts double-strength chicken stock, homemade (see Note), or canned (see chart)
• 2 egg whites, well whisked
• 4 envelopes unflavored gelatin, softened in ¾ cup cold water
• 1 carrot, finely chopped
• 1 pound ground skinless, boneless chicken breast
• 1 leek (white part only), washed and chopped
• 1 onion, chopped
• 2 celery ribs, with leaves if possible, chopped
• 1 large tomato, chopped