Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Spinach Ravioli In Chicken And Wild Mushroom Consomme - H

Yield: 8 servings

Ingredients and directions for this recipe

---------------------CHICKEN & WILD MUSHROOM CONS---------------------
2 1/2 lb Chicken backs and wings 1 Bay leaf
1 lg Onion 6 Sprigs parsley
1 lg Carrot, cut lengthwise 2 Sprigs thyme
4 Stalks celery 1 ts Cracked black pepper
1 sm Leek (or four scallions) 3 qt Cold water

FOR GARNISHES
1 Red pepper, seeded and -julienned
-julienned 2 tb Dry Madeira
1 Yellow pepper, seeded and 1/2 c Chopped chives or chervil
-julienned -for final garnishing of
2 Dozen fresh spinach ravioli -broth
1 lb Shiitake mushrooms,

Prepare consomme: Place all ingredients in a large stockpot and
simmer for 2 1/2 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

See also:
Previous recipe Spinach Ravioli
Next recipe Spinach Raviolone With Roasted Cherry Tomatoes

Or try one of these recipes:
Black Skillet Beef With Greens And Red Potatoes
Dad's Favorite Spice Cake