Consomme With Juliennes Of Vegetables Recipe
Ingredients
CONSOMME
750 g lean shin beef
500 g chicken giblets
1 carrot
3 leeks, white portion only
2 egg whites, whisked lightly
2.5 litres beef stock
Salt and black pepper
Directions
CONSOMME
Cut the meat and the giblet into cubes, approximately 2.5 cm (1 in), and place into the work bowl, 1 1/2 cups at a time.
Process for about 10 seconds.
Chop the carrot and the leeks roughly into small pieces and place into work bowl, 2 cups at a time.
Process until finely cut.
Combine the meat, giblets and vegetables in a stock pot and add the beef stock.
Add the whisked egg whites and bring slowly to the boil, stirring constantly.
When it boils, reduce heat and simmer uncovered for 1 1/2 hours.
Season with salt and black pepper.
Strain through a cheese cloth stretched over a colander.
Cut the meat and the giblet into cubes, approximately 2.5 cm (1 in), and place into the work bowl, 1 1/2 cups at a time.
Process for about 10 seconds.
Chop the carrot and the leeks roughly into small pieces and place into work bowl, 2 cups at a time.
Process until finely cut.
Combine the meat, giblets and vegetables in a stock pot and add the beef stock.
Add the whisked egg whites and bring slowly to the boil, stirring constantly.
When it boils, reduce heat and simmer uncovered for 1 1/2 hours.
Season with salt and black pepper.
Strain through a cheese cloth stretched over a colander.
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