Anonymous Fri Oct 07 11:21:46 2005

1-1/2 qt chicken stock, fortified with quail

bones, chilled

18 oz. quail trimmings, ground

2 oz. celeriac, julienne

2 oz. celery, julienne

2 oz. leek, white part only, julienne

2 oz. carrot, pared, julienne

1 parsley bunch, stems only

1 chervil bunch

2 thyme sprigs

1 bay leaf

4 juniper berries

2 oz. morel trimmings

4 egg whites

Combine all ingredients in 1-1/2 gal. consomme pot with spigot. Heat to boiling over high heat, stirring constantly until raft forms. When raft stabilizes, stop stirring; reduce heat to low. Simmer for 1-1/2 hours. Poke hole in center of raft; baste broth over raft. Strain through cheesecloth.