Recipe - Beef Consomme With Herbed Crepes Julienne

BEEF STOCK
4 pound Meaty shanks; sawed into
1inch
; pieces
2 Onions; chopped coarse
1 Carrot; chopped coarse
2 Ribs celery; chopped coarse
1 One half teaspoon Salt
A cheesecloth bag containing
4 parsley; 1 bay leaf, and
a
; sprigs, pinchof dried
thyme
A 7pound chicken; halved
lengthwise
; and the giblets
; (excluding
; theliver)chopped
10 Chives; cut into 2inch
; pieces, for garnish

FOR CLARIFYING STOCK
8 cup Cool liquid stock; fat
removed
The crushed shells of 4
large eggs
4 lg Egg whites; beaten lightly
4 Scallions; chopped

HERBED CREPE BATTER
1 cup Allpurpose flour
1 cup Plus 2 tablespoons chicken
or beef broth
3 lg Eggs
2 tablespoon Unsalted butter; melted and
cooled
One half tablespoon Salt
1/3 cup Minced fresh parsley leaves
or a mixture
; of other minced fresh
Herbs; such as chives,
; coriander, or
; tarragon
Melted unsalted butter for
brushing the
; pan

Makes 2 crepes (procedure follows) with the herbed crepe batter and
cut them into julienne strips. In a baking pan spread the shanks, the
onions, and the carrot, brown the mixture well in a preheated 450F.
oven, and transfer it to a kettle. Add 2 cups water to the baking
pan, deglaze the pan over moderately high heat, scraping up the brown
bits, and add the liquid to the kettle with 3 One half quarts cold water,
the celery, the salt, and the cheesecloth bag. Bring the water to a
boil, skimming the froth, and simmer the mixture, adding boiling
water if necessary to keep the ingredients barely covered, for 3
hours. Add the chicken and enough water to cover the mixture and
simmer the mixture, skimming it, for 2 to 3 hours, or until it is
reduced to about 2 quarts. Remove the chicken and reserve it for
another use. Strain the stock through a fine sieve into a bowl,
pressing hard on the solids, and let it cool. Chill the stock, remove
the fat, and clarify the stock.

In a kettle combine the stock, the shells, the egg whites, the
scallions, and, if necessary, salt and pepper to taste. Bring the
liquid to a boil, stirring, simmer the stock, undisturbed, for 20
minutes, and ladle it through a fine sieve lined with a double
thickness of rinsed and squeezed cheesecloth into a bowl. Makes about
6 cups clarified stock.

In a large saucepan heat the consomme over moderately low heat until
it is hot and serve it garnished with the chives and the julienne
herbed crepes.

To make crepes:

In a blender or food processor blend the flour, the broth, the eggs,
the butter, and the salt for 5 seconds. Turn off the motor, with a
rubber spatula scrape down the sides of the container, and blend the
batter for 20 seconds more. Transfer the batter to a bowl, stir in
the herbs, and let the batter stand, covered, for 1 hour. The batter
may be made 1 day in advance and kept covered and chilled. Makes
enough batter for about 16 crepes.

Heat a crepe pan or nonstick skillet measuring 6 to 7 inches across
the bottom over moderate heat until it is hot. Brush the pan lightly
with the butter, heat it until it is hot but not smoking, and remove
it from the heat. Stir the batter, half fill a 1/4cup measure with
it, and pour the batter into the pan. Tilt and rotate the pan quickly
to cover the bottom with a layer of batter and return any excess
batter to bowl. Return the pan to the heat, loosen the edge of the
crepe with a spatula, and cook the crepe for 1 minute, or until the
top appears almost dry. Turn the crepe, cook the other side lightly,
and transfer the crepe to a plate. Make crepe with the remaining
batter in the same manner, brushing the pan lightly with butter as
necessary. The crepes may be made 3 days in advance, kept stacked,
wrapped in plastic wrap, and chilled.

Makes about 6 cups, serving 6.

Gourmet, April 1991.