Hot Jellied Consommé With Veal Marrow

By corlear

Ingredients

• For the blanched veal marrow slices:
• 3 2.2-lb veal marrow bones
• For the consommé:
• 1/4 4.4-lb chicken.
• 1.5 chicken carcass
• 1 lb veal knucklebone
• 1 lb veal back of the knee
• 1/2 oz onion
• 3/4 oz carrot
• 3/4 oz leeks
• 3/4 oz small onion
• 3 cups water
• To clarify the consommé:
• 3 3/4 cup consommé (see previous step)
• 3/4 oz carrot
• 2/3 oz leeks
• 1 3/4 oz ripe tomato
• 2 1/2 oz veal hamburger
• 1/2 cup egg whites
• 1/2 oz pilé ice
• For the hot consommé gelatin:
• 1 cup clarified meat consommé (see previous step)
• 2 tsp powdered agar-agar
• salt
• For the meat stock:
• 2.2 lb veal knucklebone
• 2.2 lb veal blanquette
• 12 1/4 oz onion
• 5 1/4 oz carrot
• 5 1/4 oz leeks
• 2 oz ripe tomato
• 4 1/2 cups red wine
• 1 1/2 oz sugar
• 4 tbsp 0.4º olive oil
• 10 cups water
• For the charcoal oil:
• 6.6 lb holm oak wood
• 2 cups sunflower oil
• For the charcoal sauce:
• 1/2 cup meat stock (see previous step)
• 1/4 cup charcoal oil (see previous step)
• cornflour
• salt
• For the fried bread:
• 1/2 baguette de pan
• 1 1/4 cup 0.4º olive oil
• To finish:
• freshly ground black pepper
• Maldon salt

Details

Servings 4

Preparation

Step 1

For the blanched veal marrow slices:
1. Leave the bones to warm up to room temperature for at least 4 hours.
2. Split the bones using a chopper, making sure that you do not break the veal marrow and use a rounded-ended knife to remove it.
3. Bleed the veal marrow in water and in the fridge for at least 12 hours.
4. Slowly blanche until the water begins to boil. Remove from the heat and leave to cool in its juices in the same dish.
5. Once the veal marrow is cold, remove it from the water and cut it into rectangles that should be ¾" x ¾" and as long as possible. Cut 36 slices that should be 1/10" thick.
6. Arrange 9 slices together into a square on a piece of waxed paper.

For the consommé:
1. Brown the veal bones in the oven at 355ºF.
2. Clean the chicken carcass, removing as much fat as possible and the scraps of meat. Drizzle with sunflower oil and brown in the oven at 355ºF.
3. Cut up the veal meat.
4. Clean and trim the chicken. Do not portion the chicken.
5. Peel and slice the onions. Brown in a frying pan.
6. Peel the carrots.
7. Put all the ingredients in a pressure cooker and cover with water.
8. Simmer for 8 hours.
9. Strain.

To clarify the consommé:
1. Heat the stock to boiling point and then lower the heat to simmering point.
2. Grate the tomato and leave it in a colander to drain off the liquid.
3. Finely dice the carrot and leeks (“brunoise”).
4. Mix the diced vegetables with the tomato and the hamburger meat.
5. Add the egg whites to the mixture and beat.
6. Mix the pilé ice with the clarifying mixture.
7. Stir the consommé clockwise and slowly add the clarifying mixture.
8. Simmer and then gradually increase the heat until the liquid begin to boil (a very slow process: 1.30 h.).
9. Remove from the heat and leave to rest for 15 minutes. Make a small hole in the clarifying mixture with a spoon so that the consommé can be removed using a ladle. As you take out the liquid, strain through a sieve.

For the hot consommé gelatin:
1. Season the clarified consommé and mix with the powdered agar-agar.
2. Stirring continuously, bring the mixture to the boil over a medium heat. Remove from the heat and whisk.
3. Divide the consommé between 4 square dishes and leave to set for at least 2 hours.

For the meat stock:
1. Add the sugar to the red wine and reduce it by half. Keep to deglaze the frying pan used to seal the blanquette.
2. Brown the veal bones in the oven at 355ºF.
3. Cut up the veal blanquette into pieces, 4" long and 2/3" wide. Seal in a little oil over a high heat. The meat should be golden on the outside, but raw inside. Deglaze with the wine.
4. Cut the vegetables into small pieces. Brown on the oven in a little oil at 300ºF.
5. Once they begin to brown all over, add the tomato quarters. Continue cooking until the juices have come out of the tomato and the vegetables are golden brown.
6. Put all the ingredients in a pressure cooker. Cover with cold water and cook over a medium heat. Whisk constantly.
7. Once the liquid has started to boil, lower the heat so that it simmers for 6 hours.
8. Strain and leave to cool so the fat solidifies. Scrape it off.
9. Reduce until you have a tasty, thick stock. Strain.

For the charcoal oil:
1. Burn the wood until all that is left are the embers.
2. Put the oil in a metal dish and plunge it into the embers.
3. Leave to infuse for at least 12 hours.

For the charcoal sauce:
1. Mix the cornflour and a little of the meat stock together. Season with salt.
2. Mix the stock with the charcoal oil.

For the fried bread:
1. Cut off the crusts. Cut the bread into 16 cubes, measuring 2/3" x 2/3".
2. Fry in hot oil and dry on kitchen paper.

Finishing Touches & Presentation:
1. Heat the dishes with the consommé gelatin for 15 sec.
2. Place the slices of veal marrow in the center of the consommé. Heat for 5 sec in the salamandra. Carefully remove the wax paper.
3. Heat for 10 more seconds.
4. Place a cube of fried bread in each corner and sprinkle Maldon salt and freshly ground pepper over the veal marrow.
5. Finish by drizzling a spoonful of hot charcoal sauce around the dish, but not over the bread.