Veal consommé en croute with black truffles
Sercial or Dry Madeira Wine
Serves 10
Preparation time: 2h. 30m
Consommé recipe
Ingredients:
250 gr stewing veal
60 gr peeled chopped carrots
50 gr whole, peeled onion
6 gr cloves
25 gr head of peeled, chopped celery
25 gr sliced leek
2 l cold water
Method:
Put all the vegetables and the meat in a deep pan and cover with the water.
Cook slowly on a low heat without boiling, skimming the surface every 15 minutes to ensure that the broth remains very clear. Cook for 2 hours, then strain. The broth is known as consommé.
Crepes
Ingredients:
40 gr butter
250 gr flour
125 gr milk
2 eggs
1 pinch salt
Method:
To make the (pure butter) flaky pastry covering, cut out 10 rounds, each with a diameter of approximately 15cm. Place on top of the consommé garnished with the truffles and crepes, sealing the edges without making a hole in the pastry. Glaze with the egg and place in a oven pre-heated to 200º for 12 minutes.
Final composition
Ingredients:
2000 ml veal consommé
150 ml White wine
20 gr chopped black truffles
400 gr crepes cut into julienne strips
900 gr flaky pastry (10 rounds)
1 whole egg
Method:
Heat up the veal consommé and add the white wine, chopped truffles and thin strips of crepe.
To make the crepes, mix together 250g flour, 125g milk, 2 whole eggs and a pinch of salt and beat in a bowl. Heat a small piece of butter in a non-stick frying pan and add a little of the mixture at a time to make very thin crepes.
Chefe Benoît Sinthon
Restaurant Il Gallo d’Oro
Hotel The Cliff Bay