Wednesday, October 13, 2010

Consommé

Consommé

Yield-750 ml



Ingredients
QTY
Unit

Stock
1
Lt

Lean minced meat
100
Gm

Onions-chopped
30
Gm

Celery-chopped
15
Gm

Carrots-chopped/grated
30
Gm

Bay leaf
1
No.

Peppercorns
4-5
No.

Egg white
1
No.

Egg shell (opt)
1-2
No.

Vinegar
15
Ml

Cold water
20
Ml






Pre-prep.:

1.
Combine minced meat and cold water. Beat vigorously for a few seconds. Now add mirepoix vegetables, egg white, crushed egg shells, vinegar, peppercorns and bay leaf. This is called ‘clear meat’ or ‘clarification’.
2.
Strain cold brown stock through a muslin cloth. Add to the clear meat stirring with a wooden spoon.

                                                                                               

Steps


Place the vessel over a high flame and keep stirring until hot.
Allow to come to a boil and then simmer as ‘raft’ forms on the surface. 
Simmer for 25-30 min. Strain immediately through a soup strainer lined with a 4-fold wet muslin cloth.
Serve piping hot with a garnish like julienne, bruniose of vegetables. Always place a cooked garnish in the soup cup and then pour piping hot consommé over.



Assignment:
Find out the garnish for the following consommé:
1)     julienne
2)     brunoise
3)     celestine
4)     Royale
5)     claremont
6)     carmen
7)     basquaise
8)     colbert
9)     Florence
10)  Grimaldi
11)  a la parisienne
12)  princess       

No comments:

Post a Comment