- 4
Ingredients
- For the consommé:
- 2 cups 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 small onion
- 10 cups water
- 1/4 cup sunflower oil
- To clarify the consommé:
- 33/4 cup consommé (see previous step)
- 3/4 oz carrot
- 2/3 oz leeks
- 2 oz tomato
- 4 oz veal hamburger
- 1/2 cup egg whites
- 1/2 oz pilé ice
- For the jellied consommé:
- 11/4 cup consommé (see previous step)
- salt
- For the seawater gelatin slices:
- 11/2 cup seawater
- 11/4 cup water
- 2/3 oz powdered agar-agar
- 3 sheets gelatin (previously rehydrated in cold water)
- For the egg yolk ravioli:
- 8 quails' eggs
- 8 seawater gelatin slices (see previous step)
- For the iota and black truffle juice:
- 1.1 tsp iota
- 1/2 cup black truffle juice
- To finish:
- chervil leaves
Preparation
Step 1
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, scraping off the foam and any fat on the surface.
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 jellied consommé:
1. Season the consommé with salt and place 4 tbsp of consommé in each small dish.
2. Keep in the fridge until it jellifies. Make sure you keep the dishes straight.
For the seawater gelatin slices:
1. Mix the two types of water and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat, remove from the heat and whisk.
3. Add the sheets of gelatin and dissolve in the liquid. Leave to rest for 2 minutes.
4. Choose a tray that is as flat as possible, with a low edge and which is heat resistant. It should be made out of wood.
5. Add the jellied liquid until it slightly covers the whole of the base. Quickly pour off any excess liquid.
6. Randomly move the left and right sides up and down until you have an even thin layer of gelatin.
7. Leave to set in the fridge for at least one hour.
For the egg yolk ravioli:
1. Use a pastry cutter to cut the seawater gelatin slices into 2¼" squares.
2. Break open the eggs and put in a dish without breaking the yolks. Separate the egg yolks from the whites and place in the center of the cut gelatin.
3. Fold the opposite ends of the gelatin slices over the yolks and repeat the operation with the other two opposite ends.
For the iota and black truffle juice:
1. Mix the truffle juice and the iota together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk. Keep warm.
Final Steps & Preparation:
1. Remove the dishes with the jellied consommé from the fridge 15 minutes before serving so they come up to room temperature.
2. Add the hot iota and truffle juice and stir with a toothpick so it blends without mixing in with the consommé dish.
3. Place the ravioli on opposite sides and the chervil leaves around them.