INGREDIENTS

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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