| 1 | Make this consomm the day before, then chill it overnight so as to be able to scoop the fat off the top. |
| 2 | Float wild-rice ravioli filled with squash pure in this rich-tasting consomm. |
| 3 | in large 24-cup stockpot, hat oil over medium-high heat; cook oxtails for about 5 minutes or until browned. |
| 4 | Remove from pot and set aside. |
| 5 | In same pot, cook onion, leek, celery, carrot and garlic for 5 minutes or until softened. |
| 6 | Stir in stock, 4 cups water, oxtails, bay leaves, cloves, tomato paste, peppercorns, nutmeg and thyme. |
| 7 | Bring to boil; reduce heat and simmer, covered, for 2 hours. |
| 8 | using fine sieve, strain stock. |
| 9 | Refrigerate stock, uncovered, for about 12 hours or until fat has congealed. |
| 10 | Using slotted spoon, remove and discard fat. |
| 11 | Pour stock into clean stockpot. |
| 12 | whisk egg whites for about 45 seconds or until foamy. |
| 13 | Stir in cold stock. |
| 14 | Over medium-high heat, continue stirring egg mixture until it reaches 98f 37c or body temperature. |
| 15 | Stop stirring; bring to boil. |
| 16 | Reduce heat to low. |
| 17 | Using handle of wooden spoon, make ?inch wide hole in egg white. |
| 18 | Simmer gently for 15-20 minutes or until consomm is clear. |
| 19 | leaving pot on warm element, ladle consomm into cheesecloth-lined sieve; discard egg white. |
| 20 | Season with salt and pepper to taste. |
| 21 | recipe by jamie kennedy, co-owner palmerston restaurant, toronto, ontario, canada. |
| 22 | 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] |
