IS THIS THE END OF JUST A DASH?!?! IM ALL DRESSED UP FOR WHAT? FOR MY CREW TO TELL ME I LOOK LIKE DANNY DEVITO AS THE PENGUIN!!! IM JUST TRYING TO SHOW SOME FRENCH CLASSIQUE TECHNIQUE AND MAKE BEAUTIFUL CONSOMME SKIM THE ULTIMATE SCUM RIDE THE MEAT RAFT LIFE RAFT I NEED A FUCKIN MINUTE!!!! I FALL BUT I RISE FROM THE ASHES
LIKE A PHOENIX LIVING WELL IS THE BEST REVENGE WATCH THE NEW EP OF JUST A DASH WATCH ME CRUMBLE

Brought to you by: Ontario Creates

RECIPE
Ingredients:
For the Consommé:
2L beef stock
1 lb ground beef
1 onion, roughly chopped
2 eggs
1 leek, dark green removed, roughly chopped
2 carrots roughly chopped

To assemble:
1/2 cup butter
1/2 white onion, finely diced
1 leek, dark green removed, finely diced
1/2 turnip, peeled, finely diced
1 stalk celery, finely diced
1 carrot, peeled finely diced
4-5 cremini mushrooms, finely diced
1/2 lb grade A wagyu beef striploin, cubed
1/2 lb foie gras, cubed
1 sheet frozen puff pastry, thawed
1 egg, beaten

Directions
1. Strain beef stock and chill in the refrigerator until fat rises and solidifies on the surface of the liquid. Remove as much fat as possible and discard.
2. Separate the yolks from the eggs and reserve for another use.
3. In the bowl of a food processor, place ground beef, onion, egg whites and egg shells, and leek. Pulse until smooth and fully blended.
4. Place cold stock in a large pot and swirl the liquid using a wooden spoon. While liquid is swirling, add in the ground beef mixture.
5. Heat over medium, stirring continuously and scraping the bottom of the pot until the raft begins to solidify on the surface. Reduce heat to low and simmer for 40 minutes.
6. To clarify, gently break the raft and ladle the liquid through a fine mesh sieve into a bowl. Strain liquid again through a coffee filter fitted into the fine mesh sieve.
7. Prepare the vegetables for the soup by melting the butter in a pot over medium. Add in vegetables and cook until fragrant and translucent, about 3 minutes. Add in the cubed wagyu beef and continue to cook for 1 more minute.
8. Preheat the oven to 400F.
9. Scoop the vegetables and meat into a soup terrine. Gently drop in the foie gras. Pour in consommé leaving 2 inches of space at the top of the terrine.
10. Cover the terrine with the puff pastry sheet and press along the edges to secure it. Brush the pastry with the egg wash.
11. Make a slit in the middle of the puff pastry to allow steam to release while baking.
12. Place terrine on a baking tray and place in oven until puff pastry is golden brown, about 20 minutes.
13. Remove from the oven. Break puff pastry into pieces. Ladle soup into bowls and serve with a piece of puff pastry alongside.

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