Ingredients
Brown stock 1.5
litres
Lean minced meat 100gm
Onion chopped 50gm
Celery chopped 25gm
Carrots chopped or grated
25gm
Turnips chopped or grated
25gm
Bay leaf 1 no
Peppercorns 2 – 3
nos
Cloves 1 – 2
nos
Egg white 1 – 2
nos
Egg shell (optional)
1 – 2 nos
Vinegar 10ml
Method
Prepare vegetables. Mix together the minced meat and all other
ingredients except the stock. Add a little cold water (20ml) which helps in the
mixing (this mixture is called clear meat). Add the cold stock, which has been
strained through a muslin cloth, into the clear meat. Mix with wooden spoon.
Keep this on a flame at medium heat and keep on stirring until you see fumes
coming from the mixture (or till it has been heated to a temperature of around
65 – 70C). Now stop stirring the mixture and allow the raft to form on top.
Keep checking as soon as the stock starts simmering reduce the flame and allow
slow simmering continuously for a period of 40 – 45 minutes/ the raft may crack
but it should not be allowed to break). If the consommé is not simmering always
then the raft may sink to the bottom of the vessel because of its weight and
may break. Occasionally spoon out little of the consommé and sprinkle it on top
of the raft (to preserve the raft from drying and keeping it moist for better
extraction of the flavours and nutrients of the consommé). Strain the consommé
immediately after switching off the flame through a wet muslin cloth (4 folds)
lined on a soup strainer. Be sure not to allow the consommé to pass through the
same place of the strainer for better straining. Either turn the strainer or
the vessel. Serve piping hot with appropriate garnishes like bruniose,
julienne, Macedoine, Royale, Celestine, etc. Always put the garnishes first
into the soup cup and then pour the soup over it.
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