Pheasant Consomme from Tony Bilson's Recipe Book by Tony Bilson
Reserve one of the pheasant breasts to be used in the clarification. Brown the chopped pheasant and veal in clarified butter. Add the mirepoix and continue browning. Add the tomato paste and thorou...
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Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Stockpot
- Skillet
- Chef's knife
- Cutting board
- Ladle
- Spider strainer
- Stove
- Wooden spoon
- Measuring spoon
- Mixing bowl
Ingredients
- 3 medium-sized tomatoes, chopped
- 1 tbl tomato paste
- 2 sprigs thyme
- 2 cloves garlic, chopped
- 12 peppercorns
- 1 bay leaf
- 1.2 litres chicken stock
- 400 ml chardonnay
- 2 egg whites
- 1 pheasant breast
- 300 g mirepoix
- 2 tbl clarified butter
- 500 g veal shanks, chopped
- 750 g pheasant, chopped
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