Jellied Veal Knuckle Consommé with Summer Truffles
- 2 veal knuckles
- 2 white onions
- 2 carrots
- 1 leek
- 1 3/4 ounces celery (50 g)
- 2 quarts light chicken consommè (2 l)
- 1 bouquet garni (thyme, bay leaf, parsley stems, leek greens, branches of celery)
- 2 1/2 teaspoons coarse gray sea salt (10 g)
- 1/2 teaspoon white peppercorns (2 g)
- 2 3/4 ounces white summer truffles (tubera aestiva) (80 g)
- 4 raw porcini mushroom shavings
- 2 large carrots
- 1 branch celery
- 4 baby porcini mushrooms
- 8 chanterelle mushrooms
- 4 scallions
- 1/3 cup dry white wine (7 cl)
- 1 piece country bacon
- 1 sprig thyme
- 1 clove garlic
- 2 tablespoons light chicken stock (3 cl)
- 1/3 cup veal jus (8 cl)
Step 1: Veal Knuckle Consommé
Peel the knuckles, remove the fat, and cut into thick slices.
Peel and wash all of the aromatic vegetables.
Tie up a bouquet garni with the parsley stems, thyme, bay leaf, leek greens, and branches of celery.
Enclose the peppercorns in a small muslin pouch.
Slice the onions in two and char.
Place the knuckles in stock pot, add enough water just to cover, and bring to a boil over a high heat. Drain, cover with the consommé, and add the flavor garnish, coarse gray sea salt, and the peppercorn pouch. As soon as the consommé simmers, lower the heat and slowly cook for 4 hours, skimming and removing any fat or impurities while it cooks.
Skim the fat completely, filter the consommé ladle by ladle, and chill on ice, letting it set into a jelly.
Step 2: Garnish
Peel the carrots, and cut 8 bias-cut segments, 1/10 inch (3 mm) thick.
Remove and quarter the celery heart.
Clean the mushrooms, washing them carefully.
Cut off the ends of the scallions.
Heat some olive oil in a cast iron sauté pan and brown the bacon with a clove of unpeeled garlic. Add all of the vegetables except for the truffle and raw porcini mushroom shavings, and sweat without browning. Add the thyme and the white wine and reduce, then moisten with the light chicken stock and continue cooking over a low heat.
Remove the vegetables when very tender and as they finish cooking, and place in a baking dish. Pour the veal jus and a dash of white wine into the sauté pan. Filter and pour over the vegetables. Cool over ice until the jelly sets.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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