Sep-Dinner: Oxtail Consomm

* Exported from MasterCook *

SEP-DINNER: OXTAIL CONSOMM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Vegetable oil
3 lb Oxtails
1 Onion, chopped
1 Leek, white part only, chop
4 Celery stalks, chopped
1 Carrot, chopped
1 Garlic clove, chopped
10 c Beef stock
2 Bay leaves
2 Whole cloves
1 tb Tomato paste
1 1/2 ts Black peppercorns
1 Whole nutmeg, grated
1 Thyme sprig
4 Egg whites
Salt
Pepper

Make this consomm the day before, then chill it
overnight so as to be able to scoop the fat off the
top. Float wild-rice ravioli filled with squash pure
in this rich-tasting consomm.

In large 24-cup stockpot, hat oil over medium-high
heat; cook oxtails for about 5 minutes or until
browned. Remove from pot and set aside. In same pot,
cook onion, leek, celery, carrot and garlic for 5
minutes or until softened. Stir in stock, 4 cups
water, oxtails, bay leaves, cloves, tomato paste,
peppercorns, nutmeg and thyme. Bring to boil; reduce
heat and simmer, covered, for 2 hours.

Using fine sieve, strain stock. Refrigerate stock,
uncovered, for about 12 hours or until fat has
congealed. Using slotted spoon, remove and discard
fat. Pour stock into clean stockpot.

Whisk egg whites for about 45 seconds or until foamy.
Stir in cold stock. Over medium-high heat, continue
stirring egg mixture until it reaches 98F 37C or body
temperature. Stop stirring; bring to boil. Reduce heat
to low. Using handle of wooden spoon, make 1/2-inch
wide hole in egg white. Simmer gently for 15-20
minutes or until consomm is clear.

Leaving pot on warm element, ladle consomm into
cheesecloth-lined sieve; discard egg white. Season
with salt and pepper to taste.

Recipe by Jamie Kennedy, co-owner Palmerston
Restaurant, Toronto, Ontario, Canada.

Luncheon Menu:[originating chef indicated]
Smoked Salmon Tartare [Alan Johnston]
Oxtail Consomm [Jamie Kennedy]
Roasted Shrimp With Chanterelles And Sweet Corn [John
Bishop] Roasted Cornish Hens - Shiitake Basil Stuffing
[Anne Desjardin] Fresh Pear Ice Cream [Daphna
Rabinovitch]

Source: Canadian Living magazine, Sep 94
Presented in article by Donna Paris: "Julia Child
Comes For Lunch"

[-úMÿ PA_Meadows@msn.com



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