Instructions: Saute all ingredients together for approximately 20 minutes in a thick based pot with lid. Add stock and herbs, remove lid and simmer for 4-6 hours (yes thats what is said), making sure to skim off all scum and fat as it simmers. Strain stock and cool overnight.

Mix: 250 gr crocodile trimmings 100 gr onion, minced 1 carrot
6 egg whites

Add the mix to the cold stock and stir a few times so as not to stick on the base of the pot. Bring to a boil cook until mix is solid and stock is clear. Then simmer and reduce.

Notes added by Martin Menzies on what wasnt said in the recipe:

2 kg crocodile carcass

Somehow I envisioned a Crocodile carcass to be somewhat larger than this, shows what I know.

I think the whole recipe is there you just have to read between the lines a bit.

1 - Cut up the Garnish.

2 - Make the stock.

3 - Clarify the stock. The process is the same for a beef consomme.

4 - On service add the garnish to the consomme and serve. BTW - Seafood Consommes are the hardest thing on earth to keep clear - So I would guess that the garnish is to distract you from the waterlike, yet murky, consomme. About 10 years ago I did a "Con Frerie Chaine des Rotisseurs" dinner and served a local Striped Sea Bass Consomme what a mistake, I finally carved little fishies out of different veg to distract the eye, looked kinda like an edible aquarium.

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