Triple Oxtail Consommé

The summum bonum of consommé is a rich golden liquid or jelly. I would never play around with it except for tasting for salt or floating something in it. For example, the meat from the oxtail could be substituted in the Duck or Goose Confit Ravioli; the ravioli should be poached in lightly salted water before adding to the consommé.

This will give an extra dividend of oxtail meat as in the preceding recipe. It is actually a triple consom