Beef Consomme: Culinary School Recipe Recipe

Name: Beef Consomme: Culinary School Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Egg Whites; 6 ounces, weight Lean Meat, Ground Or Finely Chopped; 1/2 whole Onion, finely chopped; 1/2 whole Carrot, Finely Chopped; 1 stalk Celery Finely Chopped; 1 whole Tomato, Seeded And Chopped; 5 cups Beef Stock, Homemade; _____; FOR THE BOUQUET GARNI:; 10 whole Peppercorns; 2 sprigs Thyme; 6 sprigs Parsley; 1 whole Bay Leaf

Servings: persons

3 whole Egg Whites
6 ounces, weight Lean Meat, Ground Or Finely Chopped
1/2 whole Onion, finely chopped
1/2 whole Carrot, Finely Chopped
1 stalk Celery Finely Chopped
1 whole Tomato, Seeded And Chopped
5 cups Beef Stock, Homemade
_____
FOR THE BOUQUET GARNI:
10 whole Peppercorns
2 sprigs Thyme
6 sprigs Parsley
1 whole Bay Leaf

1
Whip the egg whites until slightly frothy. Put the whites, meat, onion, carrot, celery, and tomato into a small stockpot and mix. Add the stock to the pot and stir well, then add the bouquet garni (you can either put the spices together in a cheesecloth and tie it up, or put them in a tea ball).
2
Bring the mixture to a simmer over medium heat, stirring occasionally to prevent the clarification from sticking to the bottom of the pot. Stop stirring once the raft has begun to form on the stock's surface. Make a hole (chimney) in the raft's centre as it forms; this allows the liquid to boil through the raft, extracting as much flavour as possible.
3
Reduce heat to ensure a slow simmer. Do not allow to boil. Simmer for 1 hour, then carefully strain through several layers of cheesecloth. Serve immediately, or cool quickly, then refrigerate until ready to serve.
4
Once you have poured the consomme into its serving bowls, remove any fat droplets that have accumulated by carefully gently dragging the corner of a paper towel across the surface.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 whole Egg Whites, 6 ounces, weight Lean Meat, Ground Or Finely Chopped, 1/2 whole Onion, finely chopped, 1/2 whole Carrot, Finely Chopped, and more.

Yes, Beef Consomme: Culinary School Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Consomme: Culinary School Recipe

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