Consomme

Ingredients

• 1 lb. lean beef, ground
• Mirepoix, sd
• 8 ounces onion
• 4 ounces celery
• 4 ounces carrot
• 8 ounces egg white
• 8 ounces canned tomatoes, crushed
• 8 parsley stems, chopped
• pinch thyme
• 1 bay leaf
• 2 whole cloves
• 1/2 teaspoon peppercorns, crushed
• 5 quarts cold beef or veal stock

Method

• 1. Combine everything except stock in tall heavy stock pot. Mix vigorously with
• wooden spoon, heavy whip or hands.
• 2. Add about a pint of cold stock and stir well. Let stand about 30 minutes.
• 3. Gradually stir in remaining stock, making sure all is well mixed.
• 4. Set the pot on moderately low heat and let it come to a simmer very slowly. Stir occasionally.
• 5. When the simmering point is approaching, stop stirring.
• 6. Move the pot to lower heat & simmer very slowly ~ 1 1/2 hours. DO NOT STIR OR DISTURB THE RAFT THAT FORMS ON TOP.
• 7. Very carefully ladle the consomme out and strain through china cap lined with coffee filter( for the finest filtration possible). Degrease thoroughly.
• 8. Season to taste.
• DOUBLE CONSOMME: Use twice the quantity of beef in the basic recipe and add 8 oz. leeks to the mirepoix.

Notes

• SERVINGS: 1
• SOURCE: Chef Klaus Loos/Gisslen Text