Main Ingredients:

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

Cooking Preparation of the Recipe:

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.

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