Dining in--Minneapolis/St. Paul cookbook

2. Ina saucepan, combine the juice reserved from the truffles with the Veal Demi-Glace. Over very low heat, bring to a gentle simmer. Simmer 6 to 8 minutes. Add the truffles. Whisk in the remaining 2 tablespoons butter and the remaining 3 tablespoons Madeira. Serve at room temperature over the Foie Gras Mousse. N VEAL DEMI-GLACE 22 pounds veal knuckle, Bouquet garni: cut in chunks 1 sprig thyme 1 large onion, sliced 1 sprig parsley 2 carrots, sliced 1 sprig rosemary 1 stalk celery, sliced 1 bay leaf 1 clove garlic, chopped 2 teaspoons tomato paste . Preheat oven to 475°. . Place the veal knuckle in a shallow roasting pan and roast in pre- heated oven 45 minutes, or until very brown. Remove the knuckle and set aside. Place the onion, carrots, celery, and garlic in the roasting pan. Stir to coat well with the roasting fat, then roast at 475° about 15 minutes until browned. . When the vegetables are browned, strain and discard the fat. Place the vegetables and knuckle in a 4-quart stockpot with the bouquet garni and tomato paste. Cover the bottom of the roasting pan with water and bring to a boil over high heat, scraping the solidified pan juices, then pour into the stockpot. . Add water to the stockpot to cover the knuckle and bring to a vigor- ous boil over high heat; reduce heat to a simmer. Skim the fat and scum off the top and simmer about 4 hours, replacing the evaporated liquid after the first two hours and skimming every 15 minutes. . Strain into a heavy pan through a fine sieve. Reduce to 1 cup; the stock will have a thickened, syrupy viscosity. Remove from heat and keep warm. The Veal Demi-Glace, properly thickened, is the vital ingredient to the Périgueux Sauce. Prepared veal demi-glace may also be purchased in gourmet food shops. MUSHROOM CONSOMME 1% pounds mushrooms, 3 sprigs parsley washed and wiped dry 3 peppercorns 1 tomato, finely chopped 1 sprig thyme 2. shallots, finely chopped 1 sprig rosemary 1 clove garlic, finely chopped 4 coriander seeds 2 tablespoons butter 1 small bay leaf 1 cup Madeira 3 egg whites 1 cup dry white wine 3 eggshells, crushed 1 quart CHICKEN STOCK 1/2 teaspoon salt Juice of 1/2 lemon 1. Finely chop 1 pound of the mushrooms, reserving 6 whole ones for garnish. Ina sauté pan, sauté the mushrooms, tomato, shallots, and garlic in the butter until softened. 2. Ina 4-quart saucepan, place the Madeira, white wine, Chicken Stock, lemon juice, parsley, peppercorns, thyme, rosemary, coriander, and bay leaf. Lightly beat the egg whites and the shells with the salt, then add to the pot. Add the sautéed ingredients and bring mixture to a quick simmer over moderately high heat, stirring constantly until the simmer is reached; then discontinue stirring. Cook for 45 minutes. ; 3. Strain into a clean pot through a sieve lined with dampened cheesecloth. Adjust salt to taste. 4, Pour water into a small sauté pan to a depth of 2 inch and warm. Slice the reserved whole mushrooms and poach about 1 minute. Drain. 5. Ladle the consommé into individual serving bowls and garnish with the poached mushrooms. Serve at once. Note: Blanched, julienned leeks may be substituted for the mushroom garnish. If there’s a capsule phrase that envelops us, it’s honesty in preparation. We don’t use frozen, canned, or “stretcher” foods. — CHICKEN STOCK 2 pounds chicken bones 1 bay leaf 1 stalk celery, chopped 3 to 4 peppercorns 1 carrot, chopped 1 tablespoon salt Y2 onion, chopped . Place the chicken bones, celery, carrot, onion, bay leaf, pepper- corns, and salt in a stockpot with 2% quarts water. Bring to a boil, reduce heat and simmer 1% hours, or until reduced to 1 quart. Skim the fat from the surface occasionally. . Remove the chicken bones and bay leaf. Strain the stock through a