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

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