CookEat Recipe
Game Consommé in Six Cups
A clear game broth made from roasted grouse, veal knuckle, beef shin, vegetables and aromatic spices, finished with sherry.
Method
Steps
Step 1
Use one well-fleshed whole raw food-purpose grouse, with its head removed and the bird properly plucked and drawn by the game butcher. Keep the same bird for the following stages. Wipe it with clean kitchen paper, keeping raw-meat utensils separate from clean ones. Heat a conventional oven to 200°C.
Step 2
Place the grouse in a small roasting pan and spread a little butter over it. Roast uncovered for about 20 minutes, continuing until the thickest breast and inner thigh reach at least 82°C without the thermometer touching bone.
Step 3
Promptly cut the same roasted grouse into very small pieces, keeping its meat and carcass for the broth. Have the one-pound pieces of raw bone-in veal knuckle and beef shin cut into small pieces with suitable butchery equipment. Put them with the grouse in a large saucepan. Add the sliced carrot and onion, two cleaned leeks, two branches each of celery and parsley, one branch of chervil, one sprig of thyme, one bay leaf, one clove, one blade of mace and one saltspoon of grated nutmeg.
Step 4
Pour in all five quarts of cold water. Add the two teaspoons of salt and half teaspoon of freshly crushed black pepper and mix. Bring to a boil, then keep at a slow boil for about three hours, skimming fat from time to time. Make sure all the meat pieces have reached at least 74°C before straining. The cooking times are guides.
Step 5
Add the half gill of sherry and boil for about five minutes.
Step 6
Dampen clean double cheesecloth with water and wring it out. Strain the broth through it, keeping all meat, bones, vegetables, herbs and spice bodies out of the clear broth.
Step 7
Pour the recovered broth into six suitably sized hot cups and serve promptly. Cool any broth not served promptly in shallow containers and refrigerate at 4°C or below within two hours; use within two days or freeze. Reheat refrigerated broth to a rolling boil while stirring and check that it reaches at least 74°C.
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