Game Consommé ‘Monte Carlo’ with Turnips, Carrots, Sliced Pancake, and Truffle Garnish

This elegant dish combines the rich flavors of game consommé with the earthy sweetness of turnips and carrots, complemented by the light and fluffy sliced pancake and decadent truffle garnish. It’s a sophisticated yet comforting meal that’s perfect for a special occasion or a romantic dinner for two. Enjoy the culinary experience!

Preparation Time: 30 minutes Cooking Time: 1 hour Servings: 2

Equipment

• Large stockpot
• Fine-mesh strainer or cheesecloth
• Large bowl
• Whisk
• Slotted spoon
• Ladle
• Skimmer

Ingredients

For the Game Consommé:

• 4 cups game or beef broth
• 1/2 cup dry red wine
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste
• 1 egg white
• 1/4 cup cold water

For the Turnips and Carrots

• 2 small turnips, peeled and cut into small cubes
• 1 large carrot, peeled and cut into small cubes
• 1 tablespoon unsalted butter
• Salt and pepper to taste

For the Sliced Pancake

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• Pinch of salt
• Butter for frying

For the Truffle Garnish

• 1 small black truffle, thinly sliced (optional)
• Fresh parsley leaves, for garnish

Preparation

1. Prepare the Game Consommé:
   • In a large pot, combine the game or beef broth, dry red wine, chopped onion, carrot, celery, smashed garlic cloves, fresh thyme sprigs, and bay leaves.
   • Season the mixture with salt and pepper to taste.
   • Bring the broth to a gentle simmer over medium-low heat and let it cook, uncovered, for about 45 minutes to 1 hour, allowing the flavors to meld and the liquid to reduce slightly.
   • While the consommé is simmering, prepare a “raft” to clarify the broth. In a bowl, whisk together the egg white and cold water until frothy.
   • Once the consommé has simmered, strain it through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel, discarding the solids.
   • Return the strained consommé to the pot and slowly pour in the egg white mixture, stirring gently to combine.
   • Bring the consommé to a simmer again, then reduce the heat to low and let it cook, without stirring, for about 10-15 minutes until the raft forms on top and clarifies the consommé.
   • Carefully ladle the clear consommé from underneath the raft, leaving the impurities trapped in the egg white behind. Keep the consommé warm while you prepare the other components.
2. Prepare the Turnips and Carrots:
   • In a small saucepan, melt the unsalted butter over medium heat.
   • Add the cubed turnips and carrots to the saucepan and sauté for 5-7 minutes until they are lightly golden and tender.
   • Season the turnips and carrots with salt and pepper to taste. Keep warm until ready to serve.
3. Make the Sliced Pancake:
   • In a mixing bowl, whisk together the all-purpose flour, milk, egg, and pinch of salt until smooth.
   • Heat a non-stick skillet or crepe pan over medium heat and add a small knob of butter.
   • Pour a ladleful of the pancake batter into the skillet, swirling it around to form a thin layer.
   • Cook the pancake for 1-2 minutes on each side until golden brown and cooked through. Repeat with the remaining batter.
   • Once cooked, transfer the pancakes to a cutting board and slice them into thin strips or triangles. Keep warm until ready to serve.
4. Assemble and Serve:
   • To serve, divide the warm game consommé between two serving bowls.
   • Arrange the sautéed turnips and carrots in the center of each bowl, creating a neat pile.
   • Place a few slices of the pancake on top of the vegetables in each bowl, creating a decorative arrangement.
   • If using, delicately arrange a few slices of black truffle on top of each bowl for added luxury.
   • Garnish the consommé with fresh parsley leaves for a pop of color and freshness.
   • Serve immediately, allowing your guests to enjoy the exquisite flavors and textures of the Game Consommé ‘Monte Carlo’ with Turnips, Carrots, Sliced Pancake, and Truffle Garnish.