*  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"

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