Queue a la Parisian- Parisian Oxtail Soup
·
Put 1½ pounds each of veal shinbone and
beef shin bone in a roasting pan, spread over the bones 1 large onion, peeled
and sliced, and brown the bones well in a hot oven (400 F.) for 30 to 40
minutes.
·
Parboil an oxtail, cut between the
joints, for 5 minutes and drain. Put the browned bones in a large soup kettle,
add 4 quarts brown stock, and bring stock to a boil.
·
Skim well Tie the oxtail in a
cheesecloth bag and add it to the pot with 1 pound diced lean beef, 1 large
carrot, 3 leeks, 2 stalks of celery, 2 tomatoes, 1 garlic clove(crushed and
minced), 1 bay leaf, 2 tablespoons salt, ½ teaspoon thyme, and 6 peppercorns.
Bring the liquid again to a boil and skim it until the scum ceases to rise.
·
Cover the kettle and simmer the soup
for 4 to 5 hours. Remove the oxtail and discard the cheesecloth bag.
·
Fit a piece of muslin into a large
strainer and put in the muslin ½ teaspoons each of rosemary, summer savoury,
sage, and basil.
·
Strain he soup over the herbs, return
it to the heat, and bring to a boil.
·
Correct the seasoning with salt and add
the oxtail, small balls of cooked carrots and turnips, and ½ cup dry sherry.
·
This soup may be slightly thickened with
cornstarch mixed with the sherry if desired.©Al (Alexander) D. Girvan. All rights reserved.
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