potage, toujour le potage



yes, and it's soup again...
this time a thing of beauty, a beef base, with garlic, onions, mushrooms, potatoes, noodles and beef. as well as the usual suspects, celery, carrots, thyme and of course butter.
the base is simply derived from water, a marrow bone, celery, carrot and tomato. strictly traditional. peppercorns, bay and parsley. straining the stock, egg white, shell and the eventual drain through a cheese cloth. a new york strip steak, a large leftover from a week end dinner with our infamous guest. the meat cooked very rare and sliced into bites. hand made pasta, cut alla maltagliati, precooked fingerlings broken, crimini slivered, the tiny ones left whole, barely softened, in butter, onions, through a tight mandolin, roasted to a dark color. garlic merely softened, potato starch to thicken the broth, sea salt, pepper.






dill feathers and all, much as i tried to doll up the dish for this picture it ultimately turned out a virtual stew.