Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Consommé Madrilène

Jellied Beef Consommé with Madeira and Tomato

Preparation info

  • 2½ qt

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Brown Beef Stock, cold <

Method

Procedure

Preparation

  1. Remove all fat from the surface of the stock.
  2. 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%.
  3. Clarify the stock, using the thyme