Beef and Tomato Consommé

Ingredients

• 2 quarts BEEFSTOCK, cold
• Y2 medium-size onion, finely chopped
• 8 egg whites
• 2 pounds coarsely ground chopped beef
• 1 (6-ounce) can tomato paste
• 5to6 juniper berries
• Y2 teaspoon fennel seeds
• 1 bay leaf
• 3 stalks celery, finely chopped
• 1 teaspoon black peppercorns
• 1 clove garlic, finely chopped
• Salt and pepper
• Fresh fennel sprigs

Method

1. 1

   Pour the cold Beef Stock into a heavy stockpot.

2. 2

   In a bowl, combine egg whites, ground beef, tomato paste, juniper berries, fennel seeds, bay leaf, onion, celery, peppercorns, and garlic.

3. 3

   Add to the stock and mix well.

4. 4

   Bring to a boil, then reduce heat and simmer for about 3 hours.

5. 5

   Strain the stock through a sieve lined with cheesecloth.

6. 6

   Reheat and season with salt and pepper.

7. 7

   Serve garnished with fennel sprigs.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 3. The excerpt below is the record exactly as published.

Beef and Tomato Consommé Caesar Salad Poached Paupiettes of Flounder with Champagne Sauce Fresh d’Anjou Pears Flambé Wines: With the Consommeé and Flounder—Far Niente Chardonnay, 1980 With the Pears—Chateau Saint Jean Johannisberg Riesling, Belle Terre, Late Harvest, 1977 Clifford Warling, Owner John Warling, General Manager Dick Lensing, Chef rifires Teele BLUE bie leo don’t need to see the menu; just set something up for us,” We say the regular patrons of the Blue Horse, and John Warling, manager and maitre d’, knows why. “Consistency in ser- vice and food have given us the ability to win their confidence. Our steady customers come in for lunch five times a week. We see the same familiar faces—that’s what makes it fun!” Some of those familiar faces have been Blue Horse devotees ever since John’s father Clifford Warling left a flourishing restaurant career in Seattle to return to his hometown and open the city’s first Continen- tal-style café. Clifford introduced the Twin Cities to his West Coast favorites—Puget Sound salmon, Dungeness crab, Olympia oysters— and unveiled then-exotic specialties such as steak Diane, fettuccini Alfredo, steak tartare, Caesar salad, and flaming desserts done with tableside cart service that remain the restaurant’s signature. Following his father’s pioneering of fresh seafood in Minnesota, John works to keep the Blue Horse the place to go for fish. “We bring it out ona silver platter to display before cooking—ivory salmon, halibut out of Alaska, Florida grouper, gray sole from Boston. It’s unbelievable! It’s taking off like we never dreamed.” Dick Lensing, for years a hotel chef, brought his creative expertise to the Blue Horse two years ago. “He’s doing an exceptional job,” vouches John. “He’s young, as I am, so we are of like minds. All of us here take an active part in planning the menu—and we listen to the cus- tomers’ wishes. They call in and say, ‘I’m bringing in four people to- night. Do something special!’ On a busy night it kills us, but that’s the fun—that personalized service. And many of our new menu items originated with those specially created dishes.” Tradition is honored in this award-winning restaurant. The supper club’s decor includes arched brick walls, wood paneling hung with artwork in ornate gilt frames, and, of course, the larger-than-life stylized copper wall sculpture of a galloping steed from which the Blue Horse draws its name. 1355 University Avenue St. Paul No DEE BELIE FIORSE BEEF AND TOMATO CONSOMME 2 quarts BEEFSTOCK, cold Y2 medium-size onion, finely (see next page) chopped 8 egg whites 3 stalks celery, finely 2 pounds coarsely ground chopped beef 1 teaspoon black peppercorns 1 (6-ounce) can tomato paste 1 clove garlic, finely chopped 5to6 juniper berries Salt and pepper Y2 teaspoon fennel seeds Fresh fennel sprigs 1 bay leaf

Cook this with the app: pantry check, scaling, and the assistant.