*  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
   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
   Source: Canadian Living magazine, Sep 94
   Presented in article by Donna Paris: “Julia Child
   Comes For Lunch”
       [-úMÿ   PA_Meadows@msn.com
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