1.7kg Boiling foul breasts & leg meat
3.2kg Turkey leg meat
1.2kg Pigs trotters (split) (blanched for 2 minutes & refreshed)
4kg Diced shin of beef
100g Onion, 3cm diced
200g Carrots 3cm diced
75g Leeks, diced 3cm
20g Garlic cloves (crushed)
12 Black Peppercorns (crushed)
400g Sliced mushrooms
½ Bayleaf
4g Thyme
6L Cold water
1L Ruby port, reduced by ½
1L Madeira, boiled for 1 minute
Truffle boullion recipe method
- Remove the meat from the carcass of the chicken & turkey legs, cut into 3cm dice.
- The beef should be ordered in 3cm dice with the bones chopped for stock.
- Clean the chicken carcass of it’s offal & chop into 3cm pieces.
- Chop up the turkey bones into 3cm pieces.
- Place all the bones from the carcass and beef in a pan and cover with the 5 ½L cold water.
- Simmer gently for 1½ hours, then pass off and chill until cold.
- Place all the diced meat and the pigs’ trotters in another pan & mix with all the vegetables and other ingredients except the alcohol.
- Pour over the cold bouillon stock.
- Bring to the boil, skim & immediately reduce the heat to a very gentle simmer for 2 hours. Skim regularly.
- Pass off through several layers of muslin.
- Add the alcohol to taste.
CHEF’S NOTES:
A gentle simmer is important so that the bouillon remains crystal clear.
Used in Truffle risotto
Shelf life: 3months in the freezer
PRESERVE TRUFFLES IN THE BOULLION
Place cleaned truffles in vac-pac bags, cover with cooled bouillon, vac & seal.
Cook at 85ºc for 1 hour. Chill.
Use the liquid after 24hrs of infusion.
Original recipe from a 2 Michelin star kitchen