Serves 4-5
No one will believe this dish, striking to
look at and to taste, has only three ingredients. Use best quality weisswurst
from your gourmet shop, although in a pinch supermarket bratwurst (a combination
of veal and pork) will suffice.
- 1 Lb. fresh thin asparagus
- 1 1/2 cups homemade chicken broth (see recipe below)
or canned
- 4-5 fat veal sausages, weisswurt or bratwurst (1
1/2 lbs.)
Cut the tips off the asparagus stalks and reserve the tips for later use.
Snap off the woody bottoms of the asparagus stems and discard. Cut the
remainder of each stalk into thirds. Put the asparagus pieces and chicken
broth in an enamel saucepan and cook over medium heat for 15 minutes,
or until tender. Transfer the asparagus and broth to a blender. Puree
2 or 3 minutes, until sauce is very smooth. Makes 2 cups. Steam the sausages
over boiling water for 8 to 10 minutes, or boil them for 5 minutes. Keep
them warm. Gently heat the asparagus sauce. Blanch the asparagus tips
in boiling water for 2-3 minutes. Drain. Slice the sausages 1/2 inch thick
on the bias, place on a pool of sauce, and scatter with the asparagus
tips.
Grapenote: A
white wine and a red wine will take this dish in two very different directions:
A good warm-weather choice would be New Zealand's prized Cloudy Bay sauvignon
blanc or the less pricey Stoneleigh; for cooler days try an elegant Sancerre
Rouge from the Loire.
CHICKEN BROTH 1-2-3
The stock is easy, but give it time to simmer
gently. "The pot should only smile with heat" ( French proverb). Once
the soup is strained, you can reduce it further until it becomes thick
and syrupy, for what professionals call glace de volaille.
- 5 lbs. chicken necks and backs
- 12 oz. carrots, with carrot tops
- 4 large yellow onions
Wash the chicken pieces and pat dry with paper towels. Peel all the carrots
and cut them into 1-inch pieces. Wash the carrot tops and chop enough
for 1/2 cup. Peel the onions and cut into thin wedges.
Put all ingredients in a large heavy pot with 5 to 6 quarts cold water
to cover and 1 teaspoon whole black peppercorns. Bring just to a boil,
lower the heat, and simmer 2 1/2 hours, skimming off any foam that forms
on the surface.
Line a strainer with cheesecloth and pour the broth through into a large
bowl. At this point you can put the strained broth in a large clean pot
and reduce to desired consistency.
Let the broth cool and refrigerate it until ready to use, removing any
fat. If serving as a soup, return the strained broth to the pot, add the
cooked onions and carrots, heat, and serve. The broth or soup can be kept
for up to two days. Before using broth, skim the fat, then bring to a
boil and boil for 5 minutes to eliminate any bacteria. Makes about 4 quarts.
If reducing to use as a stock, reduce to 3 quarts.
Makes 4 quarts broth or 3 quarts stock
ADD-ONS:
You can add celery or parsnips if you please. As a treat, I put the chicken
fat skimmed from the stock in a small ramekin, chill it, and serve it
instead of butter with bakery rye bread.
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