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Sago Turinoise
Beef consommé with tender palm sago and chestnuts simmered separately in white broth, finished with cream.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 2
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain the broth through clean food-safe cheesecloth. Measure half a pint of the actual strained broth for this soup and keep that portion hot. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours; freeze if keeping longer. If using chilled broth later, bring it back to a boil before use.
Step 4
Cut the two pounds raw beef shin into pieces. Slice the carrot, turnip and onion, and chop the parsley branch, garlic clove, celery branch, one chervil branch and leek branch. Put these in a large clean saucepan with the one tablespoon salt, ten black peppercorns, one clove, five allspice berries, one bay-leaf sprig and one saltspoon thyme. Add enough cold water to nearly cover the solids, cover and refrigerate at 40°F or colder for one hour.
Step 5
Put the pan on the heat and stir gently while cooking for five minutes. Add the separate two and a half quarts boiling water, stir and bring back to a boil. Cover and gently simmer for one and a half hours.
Step 6
Strain all the actual consommé through clean food-safe cheesecloth into a clean saucepan, removing the meat and aromatics, and keep hot for immediate use.
Step 7
Bring all the actual strained consommé to a boil. Wash and drain the three ounces genuine small palm-sago grains and sprinkle them into the consommé. Boil gently for about thirty minutes, stirring occasionally, until the grains are tender and translucent.
Step 8
While the sago cooks, scald the twelve large edible sweet chestnuts in a separate pan of boiling water for five minutes. Drain and remove the outer shells and inner skins. Put the peeled chestnuts in the reserved half pint white broth and gently boil for about thirty-five minutes, until tender.
Step 9
Lift the chestnuts from their cooking broth with a skimmer and add them to the sago consommé, leaving their cooking broth behind. Pour in the one gill cream, stir and boil for five minutes. Serve hot with a little grated Parmesan in a separate bowl.
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