Jellied Consomme Madrilene Recipe
Ingredients
| 2 pounds veal knuckle | ||
| 1/2 pound minced beef, lean | ||
| Onion | 1 Large, sliced | |
| Garlic | 1 Clove (5gm), chopped | |
| Bay Leaf | 1 | |
| Thyme | 1/2 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Tomatoes | 1 Can (10oz) | |
| Water | 6 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a soup kettle, add all the ingredients.
2) Place the soup kettle on heat and bring the liquid to a boil.
3) Cover with a lid and simmer for 3 hours.
4) Use a damp cloth to strain the stock.
5) Use a bowl to pour the stock, cover and place inside the refrigerator.
SERVING
6) Serve as a jelly or use for cooking.
1) In a soup kettle, add all the ingredients.
2) Place the soup kettle on heat and bring the liquid to a boil.
3) Cover with a lid and simmer for 3 hours.
4) Use a damp cloth to strain the stock.
5) Use a bowl to pour the stock, cover and place inside the refrigerator.
SERVING
6) Serve as a jelly or use for cooking.
Chef
