Fowl Consommé

Ingredients

• 1 (older) pheasant
• 2 egg whites
• 100 g chanterelle mushrooms
• 1 tbsp oil
• 1 sprig thyme
• 1 sprig rosemary
• 3 crushed juniper berries
• Salt
• Pepper
• 1 tbsp sherry
• 1 small beautiful chanterelle (for garnish)
• 4 slices toast bread
• 300 g chanterelle mushrooms
• 1 tbsp butter
• Salt
• Pepper
• 1 tbsp chopped parsley

Instructions

1. 1.

   Wash and dry the pheasant, cut off the breast and legs, and finely chop the meat. Mix the chopped meat with the egg whites thoroughly. Chop the carcass into 4–6 pieces. Rub the chanterelles with kitchen paper and dice them. In a large pot heat the oil and brown the carcass pieces for about 15 minutes over high heat. Add the chanterelles, thyme sprig, rosemary sprig, crushed juniper berries, meat, and 1.5 L cold water; simmer gently without a lid on low heat for about 1½ hours.

2. 2.

   Strain the broth through a cloth, return it to the cleaned pot, season with sherry, salt, and pepper, reheat, and serve with a thin slice of chanterelle and toasted bread.

3. 3.

   For the topped toast, clean and chop the mushrooms, then quickly sauté them in hot butter while stirring vigorously. Season with salt and pepper and sprinkle parsley on top.

4. 4.

   Toast the bread slices.

5. 5.

   Arrange the sautéed mushrooms on the toasted bread slices.