Celery Consomme with Crab Tails

* 4-6 servings Peel one onion and chop into very fine cubes, peel the garlic clove and press through the press. Clean and dice 80 g of celery, set aside a handful of celery leaves for garnish.

(Put in freezer bag, place in icebox – Ph) Heat butter with 1 tbsp oil in a large shallow saucepan.

Saute diced onion, diced celery and garlic with peppercorns and bay leaf. Add the veal stock, bring to the boil and cook at moderate heat for 30 minutes in an open saucepan on the stove. Now let the stock cool completely, pour it through a sieve into another saucepan and put it in the icebox.

(Cook up to this point the day before – Ph).

Clean and very finely dice the remaining celery, onion, carrots and leek. Place in a large shallow saucepan with the tarragon, marinated leg meat, and egg whites and mix thoroughly.

Add the ice-cold celery stock, mix and let it boil at moderate temperature. Scrape the bottom of the pot frequently with a wooden spatula to prevent the egg whites from sticking.

Once the stock is bubbling and the egg white and clarified meat have bound the turbidity, stop stirring. Boil the stock on the stove for about 5 minutes until bubbling, then allow to infuse for 30 minutes. Spread a sieve with a muslin cloth and pour the stock through it into another saucepan. Season with salt and pepper.

Cook the shrimps briefly in the frying pan.

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