Douglas Fir Consommé

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Chef David Bazirgan
Fifth Floor

Serves 6

• 1 qt. pork or chicken stock
• 6 egg whites, plus the shells whipped until frothy
• 8 medium sprigs of Douglas Fir
• Salt

1. Heat up stock with egg whites and shells. Cook over medium heat, continuously stirring until a "raft" forms (meaning all of the impurities have risen to the top and are floating).
2. Using a ladle, create a hole in the center of the raft. Simmer on low heat for 30 minutes.
3. Strain through a fine mesh strainer.
4. Add the Douglas Fir and infuse for 30 minutes.
5. Strain through fine mesh strainer.
6. Season with salt, and set into ice bath.

This consommé is good for 4 days in the refrigerator or 1 month in the freezer.

For the garnish:

• 1 carrot peeled, finely diced and blanched
• 1 branch celery, peeled, finely diced and blanched
• 2 tbsp. minced chives

Mix together above ingredients.

Final preparation:

1. Heat 6 bowls
2. Heat the consommé slowly. Do not allow to boil
3. Distribute the garnish evenly among the warmed bowls
4. Pour the consommé at the table