| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | servings | ||
INGREDIENTS
| 500 | ml | Consomme |
| 120 | g | Crocodile |
| 1 | Tomato | |
| 12 | Oyster mushrooms | |
| 6 | Tips asparagus | |
| 2 | tb | Sherry; medium or dry |
| 2 | kg | Crocodile carcass |
| 1 | Onion | |
| 1 | Carrot | |
| 1/2 | Leek | |
| 1 | Stalk celery; sliuced | |
| 2 | l | Chicken stock |
| 20 | g | Parsley |
| 10 | g | Mixed herbs |
| 1 | carrot | |
| 6 | egg whites |
INSTRUCTIONS
GARNISH STOCK Saute all ingredients together for approximately 20 minutes in a thick based pot with lid. Add stock and herbs, remove lid and simmer for 4-6 hours (yes that's what is said), making sure to skim off all scum and fat as it simmers. Strain stock and cool overnight. Mix: 250 gr crocodile trimmings 100 gr onion, minced Add the mix to the cold stock and stir a few times so as not to stick on the base of the pot. Bring to a boil cook until mix is solid and stock is clear. Then simmer and reduce. Source: Helmut Poxrucker, Executive Chef Conrad Treasury Casino, Brisbane, Australia Notes added by Martin Menzies on what wasn't said in the recipe: 2 kg crocodile carcass Somehow I envisioned a Crocodile carcass to be somewhat larger than this, shows what I know. I think the whole recipe is there you just have to read between the lines a bit. 1 - Cut up the Garnish. 2 - Make the stock. 3 - Clarify the stock. The process is the same for a beef consomme. 4 - On service add the garnish to the consomme and serve. BTW - Seafood Consomme's are the hardest thing on earth to keep clear - So I would guess that the garnish is to distract you from the waterlike, yet murky, consomme. About 10 years ago I did a "Con Frerie Chaine des Rotisseurs" dinner and served a local Striped Sea Bass Consomme what a mistake, I finally carved little fishies out of different veg to distract the eye, looked kinda like an edible aquarium. Posted to MM-Recipes Digest V4 #5 by "Rfm" <Robert-Miles@usa.net> on Jan 25, 99, converted by MM_Buster v2.0l.
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