Consommé de Tapioca
Consommé with Tapioca
Ingredients
Preparation
Serves 6
One of Puycelsi’s long running mayors, M Bousquet, celebrated his wedding with a multi-course feast at Sarah Mercadier’s Gargotterie on the Place d’Eglise in Puycelsi. The banquet began with Consommé au Tapioca. Her traditional recipe includes both beef and poultry and involves the process of clarification, which was probably not always followed.
- 2 lbs (800 g) lean beef, such as rump, chuck or round
- 2 veal bones or 1 lb (450 g) beef knuckle
- Chicken neck, wings, giblets
- 8 cups ( 2 l ) water
- 1 large carrot – scraped and chopped
- 1/2 cup each of white of leek, turnips, celery
- 2 tomatoes – quartered
- Salt, pepper
- 2 egg whites and 2 crushed egg shells
- 2/3 cup small grain tapioca.
- 1/3 cup(12 g ) of tapioca per quart/liter of bouillon
- 2 tbs (12 g ) parsley – finely chopped (optional)
- Place the beef, bones, chicken parts, vegetables and water in a 4-quart pot, bring to a boil and continue to gently boil, skimming as necessary, during the first half hour. Then heat so that the water ripples in a slow simmer for 4 hours. Skim as necessary.
- The regional technique of clarification is to add the egg shells and whites to the stock, cook gently for 20 minutes and pour through a sieve lined with damp muslin or cheesecloth. Sieve a second time. Discard the solids and return the bouillon to the pot.
- Bring the consommé to a boil and adjust seasoning. Add the tapioca and continue to boil for 2 minutes.
- Pour into a warmed tureen or individual cups and serve immediately. A garnish of chopped parsley is optional.
