Consommé
A dish that leans on beef and marrow-bone.
contains dairycontains meat
Ingredients
US
Metric
- 3 lbs. beef, poorer part of round
- 1 lb. marrow-bone
- 3 lbs. knuckle of veal
- 1 quart chicken stock
- Carrot, Turnip, Celery — ⅓ cup each, cut in dice
- ⅓ cup sliced onion
- 2 tablespoons butter
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 4 cloves
- 3 sprigs thyme
- 1 sprig marjoram
- 2 sprigs parsley
- ½ bay leaf
- 3 quarts cold water
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cut beef in one and one-half inch cubes, and brown one-half in some of the marrow from marrow-bone; put remaining half in kettle with cold water, add veal cut in pieces, browned meat, and bones. Let stand one-half hour. Heat slowly to boiling-point, and let simmer three hours, removing scum as it forms on top of kettle. Add one quart liquor in which a fowl was cooked, and simmer two hours. Cook carrot, turnip, onion, and celery in butter five minutes; then add to soup, with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 691 |
|---|---|
| Protein | 21.8 g |
| Fat | 66.3 g |
| Carbs | 0.3 g |
| Fiber | 0.1 g |
| Sodium | 338 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States