Consomme Madrilene

2.5 LITRES

Ingredients

Shin of beef                                                             1 kg

Brown stock                                                            3 ltr

Eggs                                                                         2

Onions                                                                     25 g

Celery                                                                      25 g

Carrots                                                                     25 g

Leeks                                                                       25 g

Tomatoes                                                                 50 g

Tomato puree                                                           25 g

Patna rice                                                                 15 g

Bouquet garni                                                           1

Salt

Method

  1. Peel the vegetables and cut them into small dice.
  2. Pass the meat through a coarse mincer.
  3. Place the meat in a saucepan, add the egg whites, diced vegetables, tomato puree and salt.  Mix thoroughly with a little of the cold stock.
  4. Gradually add the remainder of the stock.  Ad the bouquet garni.  Bring to the boil slowly stirring from time to time with a metal spoon or fish slice.
  5. Once the clarification has begun to set do not stir any more.  Allow to simmer gently for 1½ hours.  Do not disturb the contents of the pan during cooking.
  6. Boil the rice in salted water until cooked and refresh.
  7. Blanch and skin the tomatoes.  Remove the seeds and cut the flesh into 5 mm dice.
  8. Strain the consomme through 4 layers of damp muslin.
  9. Remove all surface fat with absorbent paper.
  10. Adjust the colour and seasoning.
  11. Bring to service temperature (do not boil) and add the rice and tomato garnish.

Notes:

  1. The use of a metallic spoon or fish slice will prevent the transfer of flavours and grease which are often present on wooden spoons.
  2. Washing the muslin in cold water and then using it whilst still damp will remove any loose fibres and dust present and tighten up the weave.
  3. This consomme may be served cold, in which case no garnish is added.

 

 

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