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Chanterelle quenelles in Oxtail Consomme?

w
Willa Nov 24, 2013 11:20 AM

I'm thinking of a consomme as a light Thanksgiving first course (Ochsenschwanzsuppe). Beautiful Chanterelles are available and I think they would be lovely if made into quenelles and floated on the clear consomme with perhaps some chopped parsley and a few tiny fall vegetables. Does anyone have a recipe for mushroom quenelles? Other ideas?

Thanks,
Willa

  1. a
    AdinaA Dec 31, 2013 03:50 PM

    Did you make them?

    6 Replies
    1. re: AdinaA
      BobB Jan 2, 2014 09:50 AM

      And if so, could you share the recipe please? My mouth was watering just from reading the title of your post.

      1. re: BobB
        w
        Willa Jan 2, 2014 12:10 PM

        Well, AdinaA and BobB, this project did not exactly work as planned. I am journaling about "extreme cooking projects" and this one falls right up at the top with homemade har gau. First, I went to the butcher to order veal bones for veal stock. Seemed simple enough. They should have had the bones readily available. No. They ordered them. I needed ten pounds. Had to buy twenty pounds. Ninety dollars. Don't ask. Had to have them. Proceeded to make a delectable veal stock. This took some time but omg it was beautiful. At least half of the bones were filled with lovely marrow. When ready, I strained the stock into a pan carefully to remove solids. Had the "raft" made of beef and egg whites, intended to float on top of the stock and absorb all specks of anything and leave it clear and rich. Umhm. A friend was over. The colander with bones was sitting in the sink with the precious stock in a big pan, about to be treated with the raft. The friend thought the whole sink was full of dirty dishes and turned the water faucet on the colander, diluting the stock! OMG! So hoping that no soap was involved, and as politely as I could, I retrieved the diluted stock and simmered it for hours trying to regain the rich, silken texture. We got it. But the clock was ticking and Thanksgiving was approaching. When the texture was just right, applied the "raft" technique and that worked beautifully. Browned the oxtails in the oven and then cooked low and slow until the meat was falling off the bone. Painstakingly deboned all of the oxtail meat. It was incredible. But by this time the chanterelles had started to fade and we had made them into mushroom pasta. The entire oxtail soup process took four days. No mushroom quenelles. Lots of lessons learned, including protecting your stock with your body, if necessary. I turned the consomme into an oxtail soup with spaetzle, and a few vegetables. The whole project took four days and we ate it the night before Thanksgiving. Photo below. It was fabulous but I have a lot to learn! The mushroom quenelles would have been divine.

         
        1. re: Willa
          BobB Jan 2, 2014 01:18 PM

          Wow! A lot of work, but it sounds like it was delicious in the end, so worth it. For future reference, are you familiar with More Than Gourmet? It 's a company that produces real French-style stocks and sauces. Expensive stuff, and it can be hard to find (I get it from a local specialty butcher, but they do mail-order) but a real time-saver. I keep a supply of their demi-glace on hand at all times.

          http://www.morethangourmet.com/

          1. re: BobB
            w
            Willa Jan 2, 2014 01:46 PM

            Thank you!

          2. re: Willa
            GretchenS Jan 2, 2014 01:50 PM

            what a story, so glad to hear you were able to rescue the stock!!

        2. re: AdinaA
          w
          Willa Jan 2, 2014 12:11 PM

          Sort of! See my reply to Bob, below.

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