Unsalted Consommé Madrilène Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Ingredients
| Tomatoes, sliced, ripe - 2 numbers (large) | ||
| Leeks, white part only, chopped – 2 numbers | ||
| Onions, sliced – 2 numbers | ||
| Carrot, scraped and sliced – 1 number | ||
| Lemon juice | 2 Tablespoon | |
| Peppercorns | 1/4 Teaspoon | |
| Chicken stock | 2 Quart | |
| Bay leaves – 3 numbers | ||
| Unflavored gelatin - 2 envelopes (2 scant tablespoons) | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Ground black pepper | To Taste | |
Directions
MAKING
1. In a large pot or soup kettle, place vegetables, lemon juice, peppercorns, stock and bay leaves.
2. Bring it to boil, reduce heat to low and cover partially with a lid leaving about 1 inch to allow steam to escape.
3. Simmer for 2 hours.
4. Soften the gelatin in the water.
5. Add gelatin mixture to hot consommé and stir until completely dissolved.
6. Cool slightly and strain through a fine strainer.
7. Add pepper to taste.
8. Cool to room temperature, pour into a 1-1/2-quart mold and refrigerate.
9. When the consommé is completely jelled, unmold by loosening the edges with the tip of a sharp knife, dipping the mold up to the rim in hot water for a few seconds and inverting onto a plate.
10. Cut off the part containing the sediment and discard.
SERVING
11. Cut up the clear part and serve in sherbet glasses or cups.
1. In a large pot or soup kettle, place vegetables, lemon juice, peppercorns, stock and bay leaves.
2. Bring it to boil, reduce heat to low and cover partially with a lid leaving about 1 inch to allow steam to escape.
3. Simmer for 2 hours.
4. Soften the gelatin in the water.
5. Add gelatin mixture to hot consommé and stir until completely dissolved.
6. Cool slightly and strain through a fine strainer.
7. Add pepper to taste.
8. Cool to room temperature, pour into a 1-1/2-quart mold and refrigerate.
9. When the consommé is completely jelled, unmold by loosening the edges with the tip of a sharp knife, dipping the mold up to the rim in hot water for a few seconds and inverting onto a plate.
10. Cut off the part containing the sediment and discard.
SERVING
11. Cut up the clear part and serve in sherbet glasses or cups.
Chef
