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Ingredients
- 4 lb meaty shanks sawed into 1-inch pcs
- 2 x onions minced coarse
- 1 x carrot minced coarse
- 2 x ribs celery minced coarse
- 1 1/2 tsp salt a cheesecloth bag containing 4 parsley 1 bay leaf, and a sprigs - pinchof dry thyme a 7-lb. chicken halved lengthwise and the giblets theliver)minced
- 10 x chives cut into 2-inch pcs, for garnish
- 8 c. cold liquid stock fat removed the crushed shells of 4 large Large eggs
- 4 lrg egg whites beaten lightly
- 4 x scallions minced
- 1 c. all-purpose flour
- 1 c. plus 2 Tbsp. chicken or possibly beef broth
- 3 lrg Large eggs
- 2 Tbsp. unsalted butter melted and cooled
- 1/2 Tbsp. salt
- 1/3 c. chopped fresh parsley leaves or possibly a mix of other chopped fresh herbs such as chives, coriander, or possibly tarragon melted unsalted butter for brushing the pan
Directions
- Makes 2 crepes (procedure follows) with the herbed crepe batter and cut them into julienne strips. In a baking pan spread the shanks, the onions, and the carrot, brown the mix well in a preheated 450F. oven, and transfer it to a kettle. Add in 2 c. water to the baking pan, deglaze the pan over moderately high heat, scraping up the brown bits, and add in the liquid to the kettle with 3 1/2 qts cool water, the celery, the salt, and the cheesecloth bag. Bring the water to a boil, skimming the froth, and simmer the mix, adding boiling water if necessary to keep the ingredients barely covered, for 3 hrs. Add in the chicken and sufficient water
- to cover the mix and simmer the mix, skimming it, for 2 to 3 hrs, or possibly till it is reduced to about 2 qts. Remove the chicken and reserve it for another use. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cold. Refrigeratethe stock, remove the fat, and clarify the stock.
- In a kettle combine the stock, the shells, the egg whites, the scallions, and, if necessary, salt and pepper to taste. Bring the liquid to a boil, stirring, simmer the stock, undisturbed, for 20 min, and ladle it through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl.
- Makes about 6 c. clarified stock.
- In a large saucepan heat the consomme over moderately low heat till it is
- warm and serve it garnished with the chives and the julienne herbed crepes.
- To make crepes:In a blender or possibly food processor blend the flour, the broth, the Large eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled.
- Makes sufficient batter for about 16
- crepes.
- Heat a crepe pan or possibly non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat till it is warm. Brush the pan lightly with the
- butter, heat it till it is warm but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-c. measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the
- crepe for 1 minute, or possibly till the top appears almost dry. Turn the crepe, cook the other side lightly, and transfer the crepe to a plate. Make crepe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
- Makes about 6 c., serving 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1152g | |
| Calories 1491 | |
| Calories from Fat 600 | 40% |
| Total Fat 67.27g | 84% |
| Saturated Fat 27.37g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 822mg | 274% |
| Sodium 7662mg | 319% |
| Potassium 2122mg | 61% |
| Total Carbs 135.53g | 36% |
| Dietary Fiber 15.7g | 52% |
| Sugars 18.73g | 12% |
| Protein 86.76g | 139% |
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