Fennel EssenceServings: 6 Ingredients:2-1/2 cups trout stock, chilled2-1/2 cups white veal stock, chilled 2/3 oz. fennel tops 1/3 oz. celery, chopped 1/3 oz. parsley stems 2/3 oz. leek, julienne 1/3 oz. tomato concassee 1/3 oz. lemon grass 2 oz. lean veal, ground 2 egg whites pinch saffron threads salt and pepper, to taste Instructions:Combine stocks in consomme pot with bottom-draining spigot. Combine remaining ingredients over ice bath; mix well. Stir into stocks; cook, stirring, over medium-high heat for several minutes, until temperature exceeds 150 degrees F. Continue cooking until mixture begins to boil; do not stir. Punch hole in center of raft; reduce heat. Simmer for about 1-1/2 hours, until stock is clean and flavorful. Strain twice through double cheesecloth. |