CookEat Recipe
Bisque Bonne Bouche
A smooth fowl and chicken-liver bisque enriched with white broth, demi-glace, tomato and sherry.
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 one quart of the actual strained broth for this soup for immediate use. If it will be used later, cool this selected portion rapidly in a shallow container, refrigerate at 40°F or colder within two hours and reheat to 165°F just before adding it to the bisque. 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
Preheat a conventional oven to 400°F. Put the ten quarts cold water in a very large stockpot with ample headroom and begin heating. Have a butcher clean and cut the two fresh raw white calf feet into small pieces. Put them in a roasting pan with the half pound raw ham cut into pieces, one pound veal bones, two carrots, two onions and two leeks, all sliced, the three branches parsley root and one celery branch, sliced. Add the ten cloves, four bay leaves, twenty whole allspice berries, two tablespoons whole black peppercorns, one teaspoon thyme and one and a half tablespoons salt. Spread about four tablespoons rendered pork lard over the vegetables and roast until the bones, meat and vegetables are golden, without burning.
Step 5
Transfer the complete roasted mixture to the stockpot and add the one pint canned tomatoes. Bring slowly to a boil and cook for thirty minutes. Cover, lower the heat and keep at a gentle simmer until the liquid has reduced by half. Before proceeding, check that the meat on the feet and the ham have each reached at least 70°C for two minutes, probing away from bone.
Step 6
In a second very large saucepan, heat the three ounces butter, stir in the six tablespoons flour and cook for twenty minutes, stirring regularly, until the roux is thoroughly brown. Carefully pour the hot stock mixture into the roux, mixing well. Keep at a very gentle simmer for twelve hours, stirring regularly and adjusting the heat to prevent catching.
Step 7
Mix in the half pint sherry, then strain through a clean fine conical strainer into clean heat-safe containers, removing all bones and aromatics. Measure one pint of the actual finished demi-glace for this sauce. Loosen that measured portion with a little hot ready-to-use unsalted veal broth until somewhat fluid, and keep all of it hot for immediate use. Rapidly cool the remaining demi-glace in shallow containers and refrigerate at 40°F or below within two hours; use within forty-eight hours or freeze.
Step 8
Have a butcher cut half a medium raw fowl, including its bones, into very small pieces. Do not wash raw poultry. Put in a large saucepan with the sliced half carrot, separate one onion, separate two leeks, separate one celery branch and separate two ounces butter. Brown over brisk heat for fifteen minutes, then stir in two ounces flour and brown lightly for six minutes.
Step 9
Add one actual quart of the hot finished white broth, all the loosened one-pint demi-glace portion, one pint pure tomato juice, two parsley branches, one chervil branch, one bay leaf for the soup and one clove for the soup. Season with one teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Mix and simmer for one hour, skimming fat occasionally. Continue until the thickest fowl flesh reaches 74°C away from bone.
Step 10
Meanwhile put the six fresh raw chicken livers in a small saucepan with one tablespoon melted butter, the red outer part scraped from the separate one carrot, three chopped shallots, separate one crushed bay leaf and one saltspoon thyme. Brown gently for five minutes. Add the separate half gill sherry, cover and cook for about ten minutes until each liver reaches 75°C for thirty seconds. Remove and discard the bay leaf, then pound all the liver mixture to a smooth pulp in a clean food-safe mortar.
Step 11
Gradually stir the liver pulp into the boiling soup and boil for five minutes. Mix in the remaining one ounce butter in small pieces. Press through a clean sieve, removing every bone and hard aromatic, then strain through clean food-safe fine cloth into a warm tureen.
Step 12
Cut four bread slices into small cubes. Gently heat the one tablespoon clarified butter in a frying pan and fry the cubes, tossing, until lightly golden and crisp. Drain on clean food-safe paper and serve promptly separately with the hot bisque.
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