Name: Making Beef or Chicken Consomme
Yield: Makes about 1 qt/1 L consommé
Cuisine: Europe
Ingredients: salt and pepper; ¾ lb/375 g chicken giblets or skinned chicken parts, chopped in pieces; ¾ lb/375 g boneless shin of beef, trimmed of fat and ground; 2 tomatoes, coarsely chopped; 3 egg whites, beaten until frothy (more if needed); 2 carrots, green tops of 2 leeks, 2 stalks celery, finely chopped; 1½ qt/1.5 l flavored, fat-free stock

Preparation info

Makes about
1 qt
consommé

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Ingredients

2 carrots, green tops of 2 leeks, 2 stalks celery, finely chopped
2 tomatoes, coarsely chopped

Method

In a large bowl mix the vegetables into the chopped beef or chicken and egg whites. Heat the stock gently (it should be melted but not hot) and season to taste. Whisk the stock into the other ingredients and return the mixture to the pan. Bring slowly to a boil, whisking, for at least 10 minutes.

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Making Beef or Chicken Consomme

Ingredients

Method

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