Potage queue de boeuf a la parisienne (oxtail soup)
1 soup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Veal shin bones and |
| 1½ | pounds | Beef shin bones |
| 1 | large | Onion |
| 1 | Oxtail, cut in small pieces | |
| 4 | quarts | Brown stock |
| 1 | pounds | Chopped lean beef |
| 1 | large | Carrot |
| 3 | Leeks | |
| 2 | Stalks celery | |
| 2 | Tomatoes | |
| 1 | Clove garlic | |
| ¼ | cup | Dry Sherry |
| 1 | Bay leaf | |
| ½ | teaspoon | Thyme |
| 2 | tablespoons | Salt |
| 6 | Peppercorns | |
| 1½ | cup | Carrots |
| 1½ | cup | Turnips |
| ½ | teaspoon | Rosemary |
| ½ | teaspoon | Summer savory |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Sage |
| ½ | cup | Dry sherry |
| ¼ | cup | Cornstarch |
Directions
THICKENING
In a roasting pan, spread the veal and beef shin bones and lay the onion, cut in thick slices, on them. Roast the bones in a hot oven (400 degrees F.) for about 40 minutes, or until they are brown. Put the oxtail,in a kettle with enough water to cover, parboil it for 5 minutes, then drain it. Tie the pieces in a piece of cheesecloth. Put the browned bones in a large soup kettle, add 4 quarts brown stock, bring to a boil, and skim it. Add the oxtails,(still in the cheesecloth), the beef, carrot, leeks, celery, tomatoes, garlic, thyme, salt and peppercorns. Bring the stock to a boil again and skim it. Cover the kettle and simmer the soup for 4 to 5 hours.
Prepare the carrots and turnips, cut in small balls, cook them separately in salted water until they are tender, and drain them.
When the soup is done, remove the pieces of oxtail and reserve them, discarding the cheesecloth. Fit a piece of muslin into a large strainer and sprinkle over it the rosemary, summer savory, sage and basil. Strain the soup through the muslin into another kettle. Bring the strained soup back to a boil, taste it, and if necessary, correct the seasoning with salt. Add the oxtail pieces, carrots, turnips and ¼ cup of dry sherry.
For a slightly thickened soup, stir into the strained soup ¼ cup of cornstarch mixed in with an additional ¼ cup of dry sherry. Cook the soup, stirring, just until it is clear and finish as above.
from Gourmet's BAsic French Cookbook by Louis Dahl typed by Mary Riemerman Submitted By MARY RIEMERMAN On 02-14-95