Consommé
A dish that leans on beef and marrow-bone.
contains dairycontains meat
Ingredients
US
Metric
- 1360 g beef (poorer part of round)
- 455 g marrow-bone
- 1360 g knuckle of veal
- 950 ml chicken stock
- Carrot, Turnip, Celery — ⅓ cup each, cut in dice
- 80 ml sliced onion
- 30 ml butter
- 15 ml salt
- 5 ml peppercorns
- 4 cloves
- 3 sprigs thyme
- 1 sprig marjoram
- 2 sprigs parsley
- ½ bay leaf
- 2840 ml cold water
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cut the beef into 1½-inch cubes.
- Brown half of the beef in some of the marrow from the marrow-bone.
- Put the remaining half of the beef in a kettle with the 2840 ml cold water. Add the veal cut in pieces, the browned beef, and the bones.
- Let stand for ½ hour.
- Heat slowly to boiling, then simmer for 3 hours, removing the scum from the top of the kettle as it forms.
- Add the 950 ml chicken stock and simmer for 2 hours.
- Cook the carrot, turnip, celery, and onion in the butter for 5 minutes.
- Add the cooked vegetables to the soup along with the salt, peppercorns, cloves, thyme, marjoram, parsley, and bay leaf.
- Cook for 1½ hours.
- Strain the soup and cool it quickly.
- Remove the fat, then clear the soup.
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