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1
Make this consomme 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 consomme.
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2
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.
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3
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.
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4
Whisk egg whites for about 45 seconds or until foamy. Stir in cold stock.
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5
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.
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6
Using handle of wooden spoon, make 1/2-inch wide hole in egg white. Simmer gently for 15-20 minutes or until consomme is clear.
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7
Leaving pot on warm element, ladle consomme into cheesecloth-lined sieve; discard egg white. Season with salt and pepper to taste.
