Anonymous Fri Oct 07 11:23:12 2005

2-1/2 cups trout stock, chilled

2-1/2 cups white veal stock, chilled

2/3 oz. fennel tops

1/3 oz. celery, chopped

1/3 oz. parsley stems

2/3 oz. leek, julienne

1/3 oz. tomato concassee

1/3 oz. lemon grass

2 oz. lean veal, ground

2 egg whites

pinch saffron threads

salt and pepper, to taste

Combine stocks in consomme pot with bottom-draining spigot. Combine remaining ingredients over ice bath; mix well. Stir into stocks; cook, stirring, over medium-high heat for several minutes, until temperature exceeds 150 degrees F. Continue cooking until mixture begins to boil; do not stir. Punch hole in center of raft; reduce heat. Simmer for about 1-1/2 hours, until stock is clean and flavorful. Strain twice through double cheesecloth.