CookEat Recipe
Gumbo Lié with Asparagus
An okra and rice gumbo with ham and veal, enriched with a smooth asparagus purée.
Method
Steps
Step 1
Wash the vegetables. Peel the four medium carrots and two small turnips, leaving them whole. Peel the two onions and parsley root. Trim and thoroughly wash the three leeks. Trim the roots and stale outer parts from the two whole celery heads, separate their ribs and wash well. Put the three pounds of raw veal bones in a stockpot large enough for the five gallons of water and all the vegetables, with room above the liquid. Add the five gallons of cold water, bring to a boil and carefully skim off the scum.
Step 2
Add the prepared carrots, turnips, onions, parsley root, leeks and celery. Cover and cook at a slow boil for four hours. Strain through cheesecloth into clean heatproof containers. Measure three pints of the finished hot broth for the gumbo. Keep the measured broth covered at 140°F or above until needed. Divide the remaining broth into small shallow containers, cool rapidly in an external ice-water bath and refrigerate promptly at 40°F or below, within two hours of cooking. Keep the ice water outside the containers.
Step 3
Thoroughly wash the bunch of green asparagus, trim away tough ends and cut the tender parts into small pieces. Peel and slice the first onion. Put both in a saucepan with the separate pint and a half of water, two parsley branches, clove, half teaspoon of salt and teaspoon of sugar. Mix lightly, boil gently for about forty-five minutes until soft, then press the contents, including the cooking liquid, through a sieve into a small clean saucepan. Keep the purée hot at 140°F or above.
Step 4
Peel the second onion. Wash and trim the two green peppers and two leeks. Choose lean, uncooked cured unsmoked ham labelled for cooking, and lean raw veal. Measure two ounces of each meat after trimming. Cut the onion, peppers, leeks and meats into small dice. Put in a separate saucepan with the half ounce of butter and lightly brown for ten minutes, stirring occasionally.
Step 5
Pour in the measured three pints of finished white broth and the separate quart of water. Boil for fifteen minutes. Add the three tablespoons of raw white rice and boil for ten minutes.
Step 6
Wash and trim the twelve fresh okras and cut into half-inch pieces. Wash the two medium red tomatoes and cut each into eight pieces. Add the okra and tomatoes to the gumbo with the teaspoon of salt and three saltspoons of white pepper. Boil slowly for about forty minutes, until the rice and vegetables are tender and the meat reaches at least 70°C for two minutes.
Step 7
Pour all the hot asparagus purée into the gumbo. Mix well with a wooden spoon for one minute, then boil for five minutes more. Pour into a soup tureen and serve hot.
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