Clarified stock

For the consommé:

• Slice the onion, the carrot and paysanne (roughly chop) the leek.
• Clean and cut the bones and the poultry carcass.
• Remove the fat from the meat and cut it into cubes.
• Roast the onion slices.
• Place all the ingredients in a stockpot with peppercorns, bay leaf and thyme, cover with water and bring to the boil.
• Lower the heat so that the water doesn’t boil and to avoid the liquid to cloud.
• Simmer slowly for about 3-4 hours, strain and let cool.

Method:

• Cut the onion and the green part of the leek into dices (brunoise).
• Cut the lean meat.
• Mix the mince, vegetables and egg whites until you form a ball.
• Place the meat ball into the cold stock and break until well mixed.
• Leave it on a low heat until it mixes slowly and the meat crust will reach the surface.
• When it is about to boil add some ice.
• When the meat crust is mixed, take off the heat and leave aside for some minutes.
• Strain through using a wet cheesecloth.
• Salt to taste.