Consomme

Consommé

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.

Hollandaise Sauce

Hollandaise Sauce

Ingredients

Butter                                        1kg

Egg yolks                                  8 nos

Shallots chopped                       50 gm

Peppercorns crushed                  2 gm

Wine                                          100 ml

Vinegar                                      100 ml

Cold water                                  50 ml

Lemon juice                                50 ml

Method

Clarify the butter and keep aside. Make the reduction with chopped shallots, crushed peppercorns, wine and vinegar. Strain and cool the reduction. Take egg yolks in a bowl add the cool reduction and water beat well. Hold the bowl over a hot water bath or even a very slow flame and continue to beat the mixture until they are thickened and creamy in consistency (sabayon consistency). Remove the bowl from the heat and slowly and gradually beat in the warm clarified butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat before all the butter is added, beat in a little of the lemon juice.

When all the butter has been added, beat in lemon juice to taste and adjust seasoning. Strain through a muslin cloth and keep warm (not hot) for service (hold no longer than 1 – 1½ hours).

Mayonnaise Sauce

Mayonnaise Sauce

Ingredients

Salad oil                                       1 litre

Egg yolks                                     8 nos

Salt                                               10 gm

Mustard                                        10 gm

Pepper powder                             10 gm

Vinegar                                        50 ml

Lime juice                                    30 ml

Sugar (optional)

Method

Place the egg yolks in a bowl add in the salt, pepper, mustard and a little juice. Beat or whisk well. Very slowly almost drop by drop begin adding the oil. When the emulsion forms, add the oil slightly faster in a continuous stream beating or whisking continuously. When the mayonnaise becomes thick, thin it down with a little of the vinegar and combine the rest of the oil gradually. When all the oil has been incorporated check for seasonings. Adjust the tartness and consistency by beating in a little lemon juice. Adjust the seasoning and refrigerate.

(Plz Write the history of this sauce from the La Rousse Gastronomique)

Espagnole (Brown Sauce)

Espagnole (Brown Sauce) 1litre

Ingredients

Brown stock                                                1 litre

Beef/chicken trimming with bones                 500 gm

Refined flour                                               125gm

Onions                                                         50 gm

Carrots                                                         25gm

Celery                                                          25 gm

Tomatoes/tomato puree                               50gm

(If fresh tomatoes 200 – 250gm)

Sachet d’epice:

Bay leaf                                                       1 no

Thyme                                                          1 gm

Peppercorns                                                 1 gm

Parsley stem                                                1 or 2

Method

Heat oil to smoke point, add the bones and trimming without washing and brown very well. Add onions and brown, add the refined flour and make a brown roux. Add in the other Mirepoix vegetables and tomatoes, stir and sauté well. Add the brown stock or water stirring constantly until the mixture comes to a boil. Reduce heat to simmer add in the sachet and let it simmer for about 1½ to 2 hours until the sauce is reduced to 1 litre. Skim as often as necessary.

    Strain through a china cap, cover or spread melted butter on surface to prevent skin formation. Keep hot in a Bain Marie or cool and refrigerate for later use. 

Tomato Sauce

Tomato Sauce

Ingredients

White stock                                    1 litre

Bacon/salt pork/ drippings            50 gm

Butter                                            50 gm

Onions                                           50 gm

Carrots                                           25 gm

Celery                                            25 gm

Refined flour                                  50 gm

Tomatoes                                       300 gm

Tomato puree                                 50 gm

Sachet d’epice

Bay leaf                                          1 no

Peppercorns                                    1 gm

Cloves                                             2 nos

Thyme                                            ½ gm,

 Rosemary                                       ½ gm

Sugar                                                5 gm

Salt                                                   5 gm

Method   

In a heavy sauce pan over medium heat, sauté the salt pork in butter until partially rendered without browning. Add onions celery and carrots and sauté until they are slightly softened. And the refined flour stir to make a roux and cook until the roux is first slightly browned. Slowly add the hot stock while stirring and bring to a boil. Add the tomatoes and tomato puree and again to a boil. Reduce heat to a simmer. Add the sachet; simmer over very low heat for 1 - 1½ hours, until sauce is reduced to desired consistency.

Remove sachet and strain sauce. Season with salt and sugar. Use as required.