Chilled Consommé

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

The addition of chopped chicken parts, particularly feet, provides extra gelatine to help set the stock.


  • pints (3.2 litres) beef or chicken stock
  • lb (750 g) lean chuck beef, finely chopped
  • 1 egg white
  • 2 oz (50 g) carrot, finely diced
  • oz (100 g) leek, finely diced
  • 12–15 tomatoes, halved, seeded and chopped
  • 3 tablespoons tomato purée (optional)
  • Cayenne pepper (optional)


In a tall saucepan, mix the broth with the chopped beef, egg white, carrot, leek and tomatoes. Bring to the boil, stirring. Reduce the heat, partially cover, and allow to simmer very slowly for 1 to 1½ hours. Add the tomato purée, if you are using it, at this point. Strain the consommé through a colander lined with a dampened napkin, or several layers of dampened muslin. De-grease the consommé thoroughly, and season with a little cayenne pepper if liked. Chill until lightly set, and serve in chilled porcelain cups.