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