Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
MMMMM---------------------------STOCK-------------------------------- 2 kg Crocodile carcass 1 Onion 1 Carrot 1/2 Leek 1 Stalk celery; sliuced 2 l Chicken stock 20 g Parsley 10 g Mixed herbs Saute all ingredients together for approximately 20 minutes in a thick based pot with lid. Add stock and herbs, remove lid and simmer for 4-6 hours (yes thats what is said), making sure to skim off all scum and fat as it simmers. Strain stock and cool overnight. Mix: 250 gr crocodile trimmings 100 gr onion, minced 1 carrot 6 egg whites Add the mix to the cold stock and stir a few times so as not to stick on the base of the pot. Bring to a boil cook until mix is solid and stock is clear. Then simmer and reduce. Source: Helmut Poxrucker, Executive Chef Conrad Treasury Casino, Brisbane, Australia Notes added by Martin Menzies on what wasnt said in the recipe: 2 kg crocodile carcass Somehow I envisioned a Crocodile carcass to be somewhat larger than this, shows what I know. I think the whole recipe is there you just have to read between the lines a bit. 1 - Cut up the Garnish. 2 - Make the stock. 3 - Clarify the stock. The process is the same for a beef consomme. 4 - On service add the garnish to the consomme and serve. BTW - Seafood Consommes are the hardest thing on earth to keep clear - So I would guess that the garnish is to distract you from the waterlike, yet murky, consomme. About 10 years ago I did a "Con Frerie Chaine des Rotisseurs" dinner and served a local Striped Sea Bass Consomme what a mistake, I finally carved little fishies out of different veg to distract the eye, looked kinda like an edible aquarium. Posted to MM-Recipes Digest V4 #5 by "Rfm" on Jan 25, 99, converted by MM_Buster v2.0l.
