Wednesday, October 12, 2011
I treated myself to this for lunch. It is precious stuff. A quiet, solitary indulgence.
After roasting a rabbit, a chicken and a duck carcass with carrots, onions, celery and garlic, I made stock, adding fresh thyme, parsley, bay, some allspice, peppercorns and salt. Then I strained that liquid and reduced and reduced and reduced. By the end I had three cupfuls, having started with about 12 (I'm guessing). It is intense, rich and deeply satisfying, perfect for this chilly, windy afternoon.
With the rest I will make wonton soup, stuffing each wrapper with a cube of the jellied consommé before poaching the wontons in some more homemade stock, chicken-based, this time. You get a spoonful of the broth, then you bite the wonton, and the melted, warm contents escape the wrapper and flood your mouth with the rich consommé .
Last night I added some spoonfuls to the spicy, roast tomato sauce I was making for our tacos. When the flavour is this concentrated, a little goes a long way. If I'd been feeling fancy, I would have clarified the broth with some raw egg whites whipped in before heating it again; the whites cook and rise to the surface, dragging all the clouding sediment and bits with them, leaving the broth tinted but clear. Good trick for dinner parties - serve in little cups.