Recipe - Vegetable Souffle

VEGETABLE JELLY (STOCK
1 lg Onion, cut or sliced up thinly
2 md Leeks, washed, cut or sliced up
thinly
3 Carrots, cut or sliced up thinly
1 Parsnip, cut or sliced up thinly
1 md Rutabaga, cut or sliced up thinly
1 md Turnip, cut or sliced up thinly
One half bn Celery, with leaves,
cut or sliced up thinly
2 Thyme, fresh, sprigs
1 Basil, stalk, fresh
6 Parsley, stalks, fresh
1 small Bay leaf
2 Garlic, cloves, crushed
One half Lemon, peel of
2 Cloves, whole
6 Anise, stars
8 Peppercorns, black

GARNISH
Radishes, thinly cut or sliced up
Carrot, cut or sliced up rounds,
blanched
Green beans, blanched and
split
Peppers, red, thinly
cut or sliced up
Peppers, yellow, thinly
cut or sliced up
Leeks, shredded and
blanched
Cucumbers, small, cut or sliced up
Peas, blanched
Broccoli, florets

Vegetable Stock:
================

At least 8 10 hours before serving, place all of the ingredients in
a stockpot and cover with cold water. Bring to a boil, skim, and simmer
for 20 minutes.

Strain the liquid, return to heat, and reduce it by onefourth. Skim
carefully during the reducing process. Remove from heat and measure the
remaining liquid. For each 2 cups of hot stock, add 1 tablespoon gelatin
dissolved in 2 tablespoons of cold water. Add salt and white pepper to
taste.

Pour into a flat pan and chill for 2 3 hours.

For the Garnish:
================

Use any combination of 4 or 5 cold fresh seasonal vegetables, cut
thinly and shredded.

Remove the jelly from the refrigerator half an hour before serving. Let
it stand at room temperature to warm slightly (if it is served too cold,
the flavor will be lost).

To serve, scatter small amounts of vegetable garnish in soup bowls.
Break jelly into irregular pieces with a fork and place on top of garnish.
For each person, use One half cup. Top with fresh herbs, such as chives, basil,
or tarragon.

If available, add edible flowers such as borage, onion, or nasturtium
petals. Serve within 5 minutes, since jelly begins to lose form if held
longer.

Preparation time: 2 hours (elapsed time)

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
: Napa Valley, California

Pastry Chef: Ann McKay

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip