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Receta Beef Consomme With Herbed Crepes Julienne

by Global Cookbook

Ingredientes

4 lb meaty shanks sawed into 1-inch pcs 2 x onions minced coarse 1 x carrot minced coarse 2 x ribs celery minced coarse 1 1/2 tsp salt a cheesecloth bag containing 4 parsley 1 bay leaf, and a sprigs - pinchof dry thyme a 7-lb. chicken halved lengthwise and the giblets theliver)minced 10 x chives cut into 2-inch pcs, for garnish 8 c. cold liquid stock fat removed the crushed shells of 4 large Large eggs 4 lrg egg whites beaten lightly

4 x scallions minced 1 c. all-purpose flour 1 c. plus 2 Tbsp. chicken or possibly beef broth 3 lrg Large eggs 2 Tbsp. unsalted butter melted and cooled 1/2 Tbsp. salt 1/3 c. chopped fresh parsley leaves or possibly a mix of other chopped fresh herbs such as chives, coriander, or possibly tarragon melted unsalted butter for brushing the pan

Direcciones

1. Makes 2 crepes (procedure follows) with the herbed crepe batter and cut them into julienne strips. In a baking pan spread the shanks, the onions, and the carrot, brown the mix well in a preheated 450F. oven, and transfer it to a kettle. Add in 2 c. water to the baking pan, deglaze the pan over moderately high heat, scraping up the brown bits, and add in the liquid to the kettle with 3 1/2 qts cool water, the celery, the salt, and the cheesecloth bag. Bring the water to a boil, skimming the froth, and simmer the mix, adding boiling water if necessary to keep the ingredients barely covered, for 3 hrs. Add in the chicken and sufficient water
2. to cover the mix and simmer the mix, skimming it, for 2 to 3 hrs, or possibly till it is reduced to about 2 qts. Remove the chicken and reserve it for another use. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cold. Refrigeratethe stock, remove the fat, and clarify the stock.
3. In a kettle combine the stock, the shells, the egg whites, the scallions, and, if necessary, salt and pepper to taste. Bring the liquid to a boil, stirring, simmer the stock, undisturbed, for 20 min, and ladle it through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl.
4. Makes about 6 c. clarified stock.
5. In a large saucepan heat the consomme over moderately low heat till it is
6. warm and serve it garnished with the chives and the julienne herbed crepes.
7. To make crepes:In a blender or possibly food processor blend the flour, the broth, the Large eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled.
8. Makes sufficient batter for about 16
9. crepes.
10. Heat a crepe pan or possibly non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat till it is warm. Brush the pan lightly with the
11. butter, heat it till it is warm but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-c. measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the
12. crepe for 1 minute, or possibly till the top appears almost dry. Turn the crepe, cook the other side lightly, and transfer the crepe to a plate. Make crepe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
13. Makes about 6 c., serving 6.

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