click on picture to enlarge	Chicken Consommé with a Wild Mushroom Beggar's Purse
		Serves 1
Amount	Measure	Ingredients
1/4	ounce	oyster mushrooms
1/4	ounce	shiitake mushrooms
3/4	ounce	mushroom, lobster, portabello
1/4	ounce	button mushrooms
1 1/2	teaspoons	shallots
3/4	teaspoon	garlic
1 1/2	ounces	sherry
1	ounce	demi glace
1 1/4	pints	chicken stock
1/4	cup	tomato paste
1/4	cup	tomato, chopped
1/2	ounce	carrot
1/2	ounce	celery
1	ounce	onion
1 1/4	each	egg whites
1 1/2	ounces	chicken, skinless light meat, ground
1	each	rice paper
1	each	chives
1/2	ounce	yellow squash
1	ounce	zucchini
1	ounce	asparagus
Preparation 1. slice mushrooms 2. sweat shallots, add mushroom, deglace with demi glace finish with cream  3. fill rice paper with mushroom mixture 4. add mirepoix, tomatoes, tomato paste, egg whites and ground chicken together 5. add to cold chicken stock bring up to a boil stirring till raft forms then reduce to a simmer  6. simmer for 1/2 hour 7. strain, defat, season, strain 8.place 4 ounces of consommé in a warm bowl add beggars purse and garnish
*Junior Team  ACF Resort and Country Club Chefs of New Southwest