Consommé double

Consommé double

By
From
Encyclopedia of Food and Cookery
Serves
6

A consommé made with strongly flavoured clear stock, having a rich brown colour. It may be served hot or cold and jellied, and is usually garnished. It becomes double when the basic soup is clarified with additional beef. Good consommé ‘gels’ naturally on cooling.

Ingredients

Quantity Ingredient
1.5 litres brown stock, chilled
2 egg whites, lightly beaten
2 egg shells
250g finely minced lean beef
60ml dry flor sherry

Method

  1. To clarify consommé: Remove any fat from stock, then place stock in a saucepan with egg whites, egg shells and beef. Bring slowly to the boil, whisking occasionally with a wire whisk.
  2. Allow liquid to rise in pan as it reaches boiling point, then draw pan aside. Boil up carefully once more, taking care not to break crust which will form on top. Draw pan aside, lower heat and then simmer soup very gently for 30 minutes. This slow simmering will extract all flavour from meat.
  3. Strain through a colander lined with muslin (cheesecloth), holding back egg white crust with a spoon, and then at the end sliding it out onto cloth. The consommé should now be clear. If not, filter it again through egg white on cloth into a clean bowl. Return to heat and add sherry and garnish.

Note

  • A little sherry can make a consommé, but too much can break it. Use a good dry flor sherry – 1–2 teaspoons for each serving according to your taste. Sherry-flavoured consommé is excellent on its own, but it is often garnished and takes its name from the particular garnish.

Variations

  • Consommé royale: Break up 2 eggs with a whisk or fork but do not make them frothy. Add 4 tablespoons cream and season with salt and white pepper. Pour into a small mould or cup and steam or poach this custard for 20 minutes or until set. Allow to cool completely, then turn out and slice into strips or cut into shapes. Add to the hot consommé just before serving.

    Consommé chiffonade: Parboil finely shredded tender sorrel or lettuce leaves in boiling salted water for 1 minute and drain them. Add to the hot consommé just before serving.
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