George v consommé

George v consommé

Tara Fisher

The first time I made consommé was at college, and I haven’t seen it on many menus since. A lot of chefs are now turning to old recipe books to get ideas for new dishes, though. To go forwards sometimes you have to go back, and this is a classic. Full of flavour, it’s a great dinner party dish – a little tricky to make, perhaps, but definitely worth it. You can now buy good fresh chicken stock at the supermarket, which is a lot easier to clarify.


Quantity Ingredient
2 roasted pheasant carcasses
3 carrots
2 leeks
1 fresh thyme sprig
3 egg whites
10g salt
3 litres chicken stock
1.5kg lean minced beef
10g truffles
or a drizzle truffle oil
100g pheasant meat, minced
100ml double cream
2 tablespoons fresh flat-leaf parsley leaves
150g cooked pearl barley
sea salt
freshly ground black pepper


  1. Roughly chop the pheasant carcasses into 5cm pieces. Dice the carrots and leeks and remove the leaves from the thyme. Whisk the egg whites until lightly foamy. Place the salt, egg whites and stock into a bowl and whisk together well. Heat a large saucepan over a medium heat, then add the beef, pheasant carcasses, carrots, leeks and thyme and cook for about 5 minutes, until golden.
  2. Add the stock and egg white mixture to the pan, stir well and bring to a gentle simmer, then cook for about 1½ hours, without stirring. The egg whites will form a crust on top of the broth that removes impurities and clarifies it. Pass the liquid through a sieve lined with a clean cloth or muslin into a clean saucepan, discarding the meat and vegetables.
  3. Finely chop the truffles, if using. Put the pheasant meat in a bowl and slowly add the cream, stirring with a wooden spoon until it is all incorporated, then add the truffles and season with salt and pepper.
  4. Return the clear broth to the heat and gently warm it through. Finely chop the parsley. Using a dessertspoon, shape the pheasant mixture into little balls or quenelles, then place them into the broth. Simmer for 2–3 minutes, then remove and place them in the serving bowls along with the pearl barley and parsley. Ladle the consommé over the top and serve immediately, drizzled with truffle oil, if using.
James Martin
Saturday Kitchen
slow cooking
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