From“Soup Beautiful Soup” by Ursel Norman with illustrations by Derek Norman
Published by William Morrow & Company in New York in 1978
For the consommé
5-6 egg whites 2 tsp. salt
1/2 tsp. pepper
4 cloves
2 pounds very, very lean ground beef
(the meat should be from an old animal; young ones yield very little flavor)
1 cup red wine (optional)
8 cups beef stock
Serves 6–8
For the royale
4 parsley sprigs
Little salt and pepper
5 fl. oz. consomme or chicken bouillon
1 egg
2 egg yolks
For the consommé
1
In a mixing bowl beat the egg whites until just frothy. Add salt, pepper and cloves, and the meat.
2
Knead the mixture with your hands until meat and egg whites are well combined. Also knead in the red wine (if used).
3
To the meat mixture add the cold beef stock and then pour the mixture into a saucepan.
4
Bring to a boil, and simmer (uncovered) very slowly for 1 1/2 to 2 hours, never stirring. The liquid must simmer very gently, not come bubbling through the meat mixture. Cook until the cake that has formed on the surface is quite cooked, with no traces of red.
5
Remove the cake with a slotted spoon" and strain the now clear consomme through a fine-mesh strainer lined with a damp cloth.
The result should be an absolutely clear consommé of a rich yellow to brownish color.
Garnish with royale, which should be very neatly stamped into fancy shapes.
For the royale
Simmer the parsley, salt and pepper in the stock for 5 minutes. Cool and remove the parsley. Beat the egg and egg yolks well and add them to the cool stock. Strain the mixture through a fine-mesh strainer. Pour the mixture into a buttered ovenproof flat dish (the mixture should be about 1/4 inch deep). Skim off any foam that might form on the surface.
Fill a baking tray with boiling water and set the ovenproof dish into it. Place in a preheated 3250 F. oven for 20 minutes. (Test for doneness with a knife; if it comes out clean, the royale is cooked.) Cool in the dish before cutting.
Other garnishes for consommés
All garnishes for consommes have to be cooked separately, well drained and rinsed to keep them absolutely clean, julienned vegetables blanched 1 minute and rinsed, rice or noodles cooked till tender and rinsed, leftover roast or boiled meat cut into julienne strips, quenelles or profiteroles.
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