Paris 1906 Part 2

Part 2 of the whole reason I started this blog.  The Paris 1906 menu from Next Restaurant in Chicago.  Thus far this weekend I've finished the duck jus for the duck course, lamb and veal stocks for the lamb course, everything except the final plating for the turtle soup, and one of three stocks necessary for the sauce for the fish course.  Things are coming along great, and next week I promise things will get more artful. Next weekend the goal is to bake all the breads necessary for the meal.

So here is the evidence from this weekend.

The items for the lamb stock.  Top pic is raw lamb bones, that were then roasted in a 350 degree oven for an hour.  The second picture are the vegetables that went in with a bunch of water.  The final pic is the final product after the stock went 12 hours in the original pan and then another hour or so this morning. 

Hear are the veal stock components, top picture is veal bones and oxtail going into the pot.  Yes, oxtail is not veal but it's the same animal just a different age, and it was a whole lot cheaper and more accessible than ordering veal knuckles.  Second picture is the veg that went into the pot.  Final pic is the result after 12 hours of simmering.

Here we've got the mise for the turtle soup, the veg and meat, which consisted of chicken thighs and turtle meat, which surprisingly enough did not stink up the house like I thought it might.

The final result of the mussel stock.  Which was made from shallots, fennel, garlic, tarragon, lemon juice, vermouth and mussels.  This so far has been the biggest waste of the adventure.  I don't like mussels very much at all.  I can eat about 2 before I start feeling queasy so eating two pounds is absolutely out of the question, so I'll be throwing them away. 

Overall a good weekend so far.  two more stocks to make tomorrow, then I really get to experiment by trying out my food saver's ability to cook sous vide.