soup kitchen recipe:

consommé (basic)

ingredients

white stock	2		lt
minced meat / fish	500		gm
egg whites	5		pc
mirepoix (cut small)	200		gm
peppercorns	6		pc
bouquet garni			sq

production

1. Split stock into two, 500 ml and 1500 ml (approximate amounts only required)
2. Thoroughly mix the mince and mirepoix
3. Whisk the egg whites until slightly frothy and mix thoroughly with the mince
4. Add the 500ml of cold stock, mix and place into a thick bottom pan.
5. Add the 1 ½ lt warmed/hot stock
6. Place over a gentle heat and bring to the boil stirring constantly, skimming as required
7. Allow to boil rapidly for no more than 10 seconds, at this point do not stir any further or the clarification process will not work
8. Lower the heat to a gentle simmer; the consommé should just break the surface at one point
9. Carefully place in the bouquet garni containing the peppercorns also
10. After the meat etc has formed a raft on the surface, carefully poke holes thorough it. This will allow the consommé to come through and cook the meat thoroughly (see above)
11. Gently simmer for 1½ hours, basting the raft occasionally and skimming as required
12. Remove from the heat and strain carefully through a double muslin cloth as required
13. Skim/remove any remaining fat
14. Reduce further as required to strengthen and/or correct seasoning
15. Re-boil just prior to serving

See consommé derivatives >>>

email chef@tallyrand.info