INGREDIENTS

INSTRUCTIONS

Date: Fri, 9 Feb 1996 17:02:01 -0400
From: "Paul A. Meadows" <ag441@ccn.cs.dal.ca>
Make this consomme 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 consomme.
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 consomme is clear.
Leaving pot on warm element, ladle consomme 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.  Source: Canadian Living magazine, Sep 94 Presented in article by
Donna Paris: "Julia Child Comes For Lunch"
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