Sottha’s Consommé with Foie Gras Ravioli is a creation of Sottha Kuhn, Executive Chef at Le Cirque in New York. It brings together French and Italian cuisines, at their best. The consommé on its own, is a treasure of flavor, while the ravioli are heaven-sent parcels of perfection. A must-try recipe!
- 5 pounds oxtails, trimmed
- 1 Tablespoon vegetable oil
- 3 onions, unpeeled, halved
- 1 Cup onion, chopped
- 1/2 Cup carrot, chopped
- 1/2 Cup celery, chopped
- parsley stems from one bunch
- 1 Tablespoon black peppercorns
- 3 plum tomatoes, crushed
- salt, to taste
- 8 egg whites
- 1 pound lean ground beef
- Ravioli, recipe follows
- 1 pound foie gras terrine
- 48 wonton skins
- 1 egg, beaten with 1 teaspoon water
- Heat oven to 400 degrees F. Toss oxtails with oil; arrange on baking sheets. Cook, turning occasionally, until oxtails are deeply browned, 40 minutes.
- Meanwhile, heat a large nonstick pan over high heat for 2 minutes. Place onion halves, cut-side down in pan. Cook, without turning, until blackened.
- Put 6 quarts cold water in large pot. Add oxtails, browned onions, chopped onions, carrots, celery, parsley stems, peppercorns, tomatoes and salt to taste. Bring to boil over high heat. When boil is reached, reduce to medium-low; simmer gently for 2 to 3 hours, skimming top regularly.
- Strain out meat and vegetables then strain broth through cheesecloth. Refrigerate overnight. Remove solidified fat before continuing.
- Make a raft by beating egg whites until frothy; add a pinch of salt then stir in ground beef, beating until well mixed.
- Bring stock to boil; as soon as boil is reached, pour in raft mixture and stir several seconds, until raft floats to top. Reduce heat to low so broth just simmers; cut a hole in top of raft with a spoon (this allows steam to escape; once raft settle on top, it must not be broken). Simmer 40 minutes, basting top of raft occasionally.
- Very carefully remove raft, ideally in one piece. Pass consommé through coffee filer, discarding all solids.
- To serve, heat consommé to serving temperature. Place 3 ravioli in soup bowls and ladle consommé around.
- Cut terrine into 24 1/2-inch cubes.
- Brush one side wonton skin lightly with egg wash; center with a foie gras cube. Brush another skin with egg; drape over foie gras and gently press together, taking care to expel all air. Repeat to make all ravioli. To finish, cut with 1-1/2-inch fluted cutter. Arrange on baking sheet and cover tightly with plastic.
- Bring pot of water with pinch of salt to boil. Boil ravioli in batches until they float, 1 to 2 minutes. Drain well.
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