Consommé
A dish that gets its character from thickest part of hind beef shin and marrow-bone.
contains dairycontains meat
Ingredients
US
Metric
- 4 lbs. thickest part of hind beef shin
- 1 lb. marrow-bone
- 3 lbs. knuckle of veal
- 4 cups chicken stock
- Carrot }
- Celery } 1/2 cup each, cut in cubes
- Turnip }
- 1 medium-sized onion sliced
- 3 tablespoons butter
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 1/2 dozen cloves
- 1 small bay leaf
- 2 sprays parsley
- 3 sprays thyme
- 2 sprays marjoram
- 4 quarts cold water
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- PROCESS: Wipe the meat and bone with a piece of cheese-cloth wrung from cold water. Remove the meat from beef shin and cut it in one-inch cubes. Remove the marrow from bone and brown one-half the meat in the marrow, stirring constantly. Put remaining half in stock pot with cold water, add veal cut in small cubes, browned beef and bones. Let stand thirty-five minutes. Bring slowly to boiling point, skim and let simmer--closely covered--for three hours. Add chicken stock and continue simmering for two hours. Melt butter in frying pan, add the vegetables and cook five minutes, stirring constantly; then add to soup with remaining ingredients. Cook one and one-half hours. Strain, cool, remove fat and clear.
This is a variation — Gutenberg edition. Base recipe: Consommé →
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 756 |
|---|---|
| Protein | 27.7 g |
| Fat | 70.4 g |
| Carbs | 1.0 g |
| Fiber | 0.3 g |
| Sodium | 351 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States