Made a benedict poutine style. Sweet potatoe and russet hashbrowns. Hollandaise with cheese and super reduced turkey stock that I clarified into consomme. I wanted a bordelaise consistency but it just made a broth in the bottom. The stock I cooked for 2 days. Made a remiage and added it back to the original stock. It caremlized very deep. I saved some consomme for another dish. Maybe get some black trumpets or matsutake and slice a couple fresh with some green onions or something. Pretty good.
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