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Consomme #2

ingredients

600 ml (1 pt) brown stock
salt and freshly ground pepper
2 egg whites with shells
50 g (2 oz) lean minced beef
1 small leek
15 g (2 tbsp) parsley, chopped
30 ml (2 tbsp) dry sherry

method

1. Make sure the brown stock is as free of fat as possible. Season well.

2. Whisk the egg whites until slightly frothy and mix with the minced beef.

3. Mix with 300 ml (1/2 pt) cold stock.

4. Bring the remaining stock to the boil with the chopped leek and parsley. Turn the heat off.

5. Gradually add the whisked egg and beef mixture, stirring the stock to distribute the egg mixture evenly.

6. Add the egg shells after crushing them in a plastic bag.

7. Bring the mixture back to simmering point, stirring while it is heating.

8. Stop stirring when bubbles appear on the surface and allow the egg white to come to the surface.

9. Allow pan to simmer very slowly almost off the heat for about 10 minutes.

10. Arrange a sieve lined with muslin over another saucepan or bowl.

11. Carefully pour the stock through.

12. Allow the consomme to stand for a few minutes, then add the sherry. Use as required.

What did you think?

Too much sherry
posted by Topov @ 03:33AM, 9/25/09
1950s American Hotel-style consomme. With that amount, all you taste is the sherry. Use a teaspoon per pint at most.
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