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 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 3 quarts 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 1 quart 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