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1
Make this consomm the day before, then chill it overnight so as to be able to scoop the fat off the top.
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2
Float wild-rice ravioli filled with squash pure in this rich-tasting consomm.
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3
In large 24-cup stockpot, hat oil over medium-high heat; cook oxtails for about 5 minutes or until browned.
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4
Remove from pot and set aside.
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5
In same pot, cook onion, leek, celery, carrot and garlic for 5 minutes or until softened.
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6
Stir in stock, 4 cups water, oxtails, bay leaves, cloves, tomato paste, peppercorns, nutmeg and thyme.
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7
Bring to boil; reduce heat and simmer, covered, for 2 hours.
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8
Using fine sieve, strain stock.
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9
Refrigerate stock, uncovered, for about 12 hours or until fat has congealed.
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10
Using slotted spoon, remove and discard fat.
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11
Pour stock into clean stockpot.
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12
Whisk egg whites for about 45 seconds or until foamy.
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13
Stir in cold stock.
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14
Over medium-high heat, continue stirring egg mixture until it reaches 37C or body temperature.
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15
Stop stirring; bring to boil.
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16
Reduce heat to low.
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17
Using handle of wooden spoon, make 1/2-inch wide hole in egg white.
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18
Simmer gently for 15 to 20 minutes or until consomm is clear.
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19
Leaving pot on warm element, ladle consomm into cheese cloth-lined sieve; discard egg white.
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20
Season with salt and pepper to taste.
