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2 celery ribs, 3-in. long
1 pt. chicken stock
1 pt. water
1 tsp. salt
1 potato (2-oz.), pared
2 oz. milk
2 tbsp. butter
salt and pepper, to taste
4 garlic cloves, pared
1 oz. Bourbon
1 oz. grouse demi-glace
Peel celery; slice thinly, about 75% of way through. Heat stock to boiling; blanch celery. Remove celery; shock in cold water. Reserve stock and celery. Heat water and salt to boiling; add potato. Cook until tender. Drain well; rice. Blend milk into potato; whisk in butter. Season with salt and pepper; reserve. Saute garlic cloves until golden; deglaze with bourbon. Place in oven; roast until soft and sweet smelling. Remove from oven; add demi-glace. Reduce slightly; puree. Swirl into reserved potato mousseline; do not blend. Mixture should have variegated appearance. Place in piping bag; pipe into celery. Place in small pan; add 2 oz. reserved stock. Braise until celery is tender, about 25 minutes. Reserve warm.
1 pt. chicken stock
1 pt. water
1 tsp. salt
1 potato (2-oz.), pared
2 oz. milk
2 tbsp. butter
salt and pepper, to taste
4 garlic cloves, pared
1 oz. Bourbon
1 oz. grouse demi-glace
Peel celery; slice thinly, about 75% of way through. Heat stock to boiling; blanch celery. Remove celery; shock in cold water. Reserve stock and celery. Heat water and salt to boiling; add potato. Cook until tender. Drain well; rice. Blend milk into potato; whisk in butter. Season with salt and pepper; reserve. Saute garlic cloves until golden; deglaze with bourbon. Place in oven; roast until soft and sweet smelling. Remove from oven; add demi-glace. Reduce slightly; puree. Swirl into reserved potato mousseline; do not blend. Mixture should have variegated appearance. Place in piping bag; pipe into celery. Place in small pan; add 2 oz. reserved stock. Braise until celery is tender, about 25 minutes. Reserve warm.
