Veal Oxtail Consommé
Step 1: Aromatics
Peel and wash all of the vegetables.
Tie together a bouquet garni with the parsley stems, thyme, bay leaf, leek greens and the celery branches. Stud the shallots with the cloves. Enclose the peppercorns in a small muslin pouch.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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