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Consommé Madrilène
Jellied Beef Consommé with Madeira and Tomato
Preparation info
2½ qt
- Difficulty
Easy
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Ingredients
| Ingredients | U.S. | Metric |
| Brown Beef Stock, cold |
Method
Procedure
Preparation
- Remove all fat from the surface of the stock.
- Evaluate the natural gel of the stock to determine how much gelatin it will need. If it is strongly gelled when cold, decrease the gelatin by 25%. If it is liquid when cold, increase the gelatin by 25%.
- Clarify the stock, using the thyme
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