Consomme'......

First off let me say that this is a huge post because of all of the pictures I am including. Most of you can quit reading right now unless you have a profound interest in classic cooking. The purpose of this post really is for "Qui Gon" John McNeil who is a tremendous teacher. John is thoroughly trained in all manner of classical french cooking (the basis for cooking as we know it today), has spent years in the kitchen (some of the best) and I am trying to suck as much knowledge from his brain-pan as I possibly can! My "homework" this past week was to make a classic consomme' with some veal demi glace that John made. John roasted about 50lbs of veal knuckles that I had bought. He then made a classic veal demi with that which is about a day long process. I am very thankful for his help with that. So after Martha and I got home Sunday from dinner I launched in to this little project and I think it turned out rather well. Here is a step by step pictorial I took of the process. Starting with the mirepoix (chopped celery, carrots, onion). Then about 3lbs of lean ground chuck was added to it with herbs, mushrooms in a food processor. You see a picture of that nasty looking stuff in the tupperware. Then it was added (very cold) with the veal demi (or stock) and simmered for close to 2 hours. Further down in the pics you can see the "raft" form and then it opening up for the simmer. Then it was strained with an old T-shirt of mine (had to put a redneck spin on it somewhere) and the finished product is what I am holding up to the light. It is golden, has clarity and is packed with flavor!