Double Consommé

Name: Double Consommé
Cuisine: French
Ingredients: 1½ pounds ground fat-free meat of your choice; 2 small carrots, finely chopped; Small bouquet garni of ½ bay leaf, pinch of dried thyme, and 2 parsley stems, chopped, tied together in a piece of cheesecloth; Small bouquet garni of ½ bay leaf, pinch of dried thyme, and 2 parsley stems, chopped, tied together in a piece of cheesecloth; Small bouquet garni of ½ bay leaf, pinch of dried thyme, and 2 parsley stems, chopped, tied together in a piece of cheesecloth; 1 large egg white, slightly beaten; 2 leeks, white and light green parts, well washed and finely chopped; 1 large yellow onion, finely chopped; 3 black peppercorns; Small bouquet garni of ½ bay leaf, pinch of dried thyme, and 2 parsley stems, chopped, tied together in a piece of cheesecloth; 6 cups Primary Veal Stock or Secondary Stock; 1 eggshell, crushed; 6 cups Primary Veal Stock or Secondary Stock

Preparation info

FCR—
6 to 8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Use the primary veal stock and beef meat for beef consommé, or the secondary stock and half turkey meat and half chicken meat for poultry consommé.

Ingredients

1½ pounds ground fat-free meat of your choice
2 small carrots, finely chopped
2 leeks

Europe
France
Soup
Gluten-free

Method

Mix the ground meat, vegetables, peppercorns, bouquet garni, egg white, and the eggshell together in a large pot. Cover with the cold stock and, beating constantly, bring to a boil. Reduce the heat to very low and simmer for 1 hour. Let stand 5 minutes and strain through a deep strainer lined with cheesecloth as instructed and let drip without press