Consomme

Ingredients

• 3 pounds shin beef
• 3 pounds veal knuckle
• 3 tablespoons butter
• 1 pound marrow bone
• 2 tablespoons salt
• 1 tablespoon peppercorns
• 6 carrots, sliced
• 1 young turnip, sliced
• 4 onions, sliced
• 2 celery stalks, sliced
• Herb bouquet
• 1 egg white and shell

Method

1. 1

   Cut beef and veal in cubes.

2. 2

   Brown beef with butter in a hot kettle.

3. 3

   Cool, add 3 quarts of cold water, the marrow-bone and veal.

4. 4

   Heat slowly to the boiling point, then simmer for 5 hours, replenishing with boiling water.

5. 5

   Remove scum from the broth as it gathers at the sides.

6. 6

   After cooking for 3 hours, add salt, peppercorns, carrots, turnip, cloves, onions, celery, and bouquet.

7. 7

   Continue simmering for 3 hours, then strain through cloth.

8. 8

   When cool, remove fat.

9. 9

   Add egg white and shell, bring to boiling point slowly, then strain again.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 124. The excerpt below is the record exactly as published.

CONSOMME For 3 quarts: 3 pounds shin beef 6 carrots, sliced 3 pounds veal knuckle 1 young turnip, sliced 3 tablespoons butter 3 cloves 1 pound marrow bone 4 onions, sliced 2 tablespoons salt 2 celery stalks, sliced 1 tablespoon peppercorns Herb bouquet 1 egg white and shell

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