I'm surprised I even got dinner on the table. I did not start this until two o'clock in the afternoon, which my daughter kindly told me I better get started. Taking pictures as you cook adds considerable amount of time before you get your finished product on the table. We finally sat down to eat at seven o'clock.
I definitely did not have it together for this evening. I forgot to defrost the egg whites (YAY! I used up all the egg whites from a previous recipe - my mother-in-law would be so proud that I did not toss them) and forgot to cook the chicken for the filling. Speaking of the filling, I was not a big fan of the wontons. I did forget to add the tofu; which I don't think would have any impact on flavor. Maybe too much ginger or maybe I was just too tired to enjoy them. This recipe made a ton of wontons. I'll freeze the extras and maybe I'll like them more when I haven't spent five hours in the kitchen preparing dinner.
I never heard the term oignon brûlé. I took a guess that it was close to a burnt onion! So I cut it in half and grilled it on a grill pan. Oh the aroma! Next time I would chop it up after grilling. I added it whole - well two halves.
The recipe states to cook the wontons in simmering water then add to the hot broth. I figure this is to keep the consommé clear should the wontons break or leak while cooking.
This certainly is a time consuming recipe but was enjoyable at the same time. I'm glad I made the consommé instead of using purchased stock. The broth turned out flavorful and beautiful. I rated this recipe a three for it was fun and fairly simple; I just did not care for the flavor of the wontons. I will have to ask my sister-in-law for her recipe that she makes every year at Christmas.
Success meter (1-3): 3
This book is geared more towards restauratuers than the home cook.
Oignon Brûlé (?)
(thyme, bay leaf, peppercorn, parsley stem)
Looks good already!
Had to change pots after adding broth - no room!
It amazes me that this cloudy concoction turns
into a beautiful clear amber broth.
The solids form a "raft".
This is when you stop stirring and let simmer.
How beautiful is this?
This method to remove fat did not work for me.
It only seemed to soak up the broth.
Finally got the hang of it after a few!