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1
Make 2 crepes (procedure follows) with the herbed crepe batter and cut them into julienne strips.
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2
In a baking pan spread the shanks, the onions, and the carrot, brown the mixture well in a preheated 450F.
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3
oven, and transfer it to a kettle.
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4
Add 2 cups water to the baking pan, deglaze the pan over moderately high heat, scraping up the brown bits, and add the liquid to the kettle with 3 1/2 quarts cold water, the celery, the salt, and the cheesecloth bag.
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5
Bring the water to a boil, skimming the froth, and simmer the mixture, adding boiling water if necessary to keep the ingredients barely covered, for 3 hours.
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6
Add the chicken and enough water to cover the mixture and simmer the mixture, skimming it, for 2 to 3 hours, or until it is reduced to about 2 quarts.
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7
Remove the chicken and reserve it for another use.
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8
Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool.
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9
Chill the stock, remove the fat,and clarify the stock.
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10
In a kettle combine the stock, the shells, the egg whites, the scallions, and, if necessary, salt and pepper to taste.
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11
Bring the liquid to a boil, stirring, simmer the stock, undisturbed, for 20 minutes, and ladle it through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl.
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12
In a large saucepan heat the consomme over moderately low heat until it is hot and serve it garnished with the chives and the julienne herbed crepes.
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13
In a blender or food processor blend the flour, the broth, the eggs, the butter, and the salt for 5 seconds.
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14
Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more.
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15
Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour.
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16
The batter may be made 1 day in advance and kept covered and chilled.
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17
Makes enough batter for about 16 crepes.
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18
Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot.
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19
Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat.
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20
Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan.
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21
Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl.
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22
Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe for 1 minute, or until the top appears almost dry.
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23
Turn the crepe, cook the other side lightly, and transfer the crepe to a plate.
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24
Make crepe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary.
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25
The crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
