Ingredients to make sherry consommé with laminated truffle:
- 2 liters of water
- 500 g shank
- 1 cane bone
- half hen
- 2 leeks
- 1 turnip
- 1 carrot
- 1 bouquet of parsley
- 1 clove
- 1 egg white, salt
- 3 tablespoons fine dry and a laminated truffle to accompany
How to make sherry consommé with laminated truffle:
- Wash the meats and remove the fat and skins; peel the leeks, the turnip and the carrot and prick the clove into the stem of the leek.
- Cook the meat in a saucepan, over high heat and in cold water, and skim the broth.
- Add the peeled and whole vegetables and salt; when it breaks the boil, lower the heat to medium temperature, so that the broth bubbles slowly for two hours.
- Remove from the heat and remove the meats that we will use for other recipes.
- Let the broth cool and strain it, passing it through a chinos, to degrease it (if possible, it is preferable to do this, letting the broth cool several hours beforehand, so that all the fat on the surface is collected).
- Beat the egg whites with a fork and add them to the broth, bringing it back to a boil, straining it again through a fine cotton cloth dipped in cold water so that the remaining fat sticks.
- So the broth will be ready to add the laminated truffle and sherry; it will be tempered again before serving.
