To clarify the stock: Place the chicken mince, leek, celeriac, dried cep, button mushrooms and the egg white in a bowl and beat together. Season lightly with salt and freshly ground pepper. Pour the cold mushroom stock into a heavy-based saucepan and beat in the chicken mince mixture so that it is evenly disbursed through the stock. Bring to the boil, stirring frequently to prevent sticking on the bottom or around the sides of the saucepan. Reduce the heat so that the stock just simmers and cease stirring.
After 10 - 15 minutes, the mince, egg whites and vegetables will float to the surface, bringing all the impurities in the stock with them and will form a crust. Continue to simmer for a further 15 minutes. Using a table-spoon make a hole in the centre of the crust. Remove the consommé from the stove and ladle it through a fine chinois lined with muslin cloth or a coffee filter-paper, taking care not to break the crust. Cool in the refrigerator until ready to use.
Make the truffle tortellini: Place the mushroom duxelle into a bowl, add the truffle oil, chopped truffle and sliced chives and mix together. Season to taste with salt and freshly ground pepper.
Cut the pasta dough into
Make the tortellini one at a time: Spoon
Take the tortellini in your hand and curl the two tips around your index finger and press together. Once more, press the edges together with your fingers to ensure that they are firmly joined. Repeat with the remaining tortellini. Blanche the tortellini in boiling salted water for 2 minutes, lift out of the water and refresh in iced water. Drain well.
To serve, reheat the consommé in a saucepan over a gentle heat, making sure that the consommé does not boil. Add the tortellini and morel mushrooms and poach in the consommé for 2 minutes. Add the sliced truffle and heat for a further 15 seconds. Adjust the seasoning if necessary. Lift the tortellini, morels and truffle from the consommé and divide between 6 warm soup bowls. Pour the consommé into the bowls and garnish with the tarragon, chives and chervil.
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© 2005 Liam Tomlin. All rights reserved.