| BEEF CONSOMME | ||||||||
| Servings : 21 ( 4 ltr ) | ||||||||
| Preparation Time : | ||||||||
| Ingredients : | ||||||||
| 10 egg whites | ||||||||
| 2 pounds lean ground beef, preferably | ||||||||
| shank, neck or shoulder | ||||||||
| 1 pound mirepoix | ||||||||
| 12 ounces tomato, seeded and diced | ||||||||
| 5 quarts beef broth or stock, cold | ||||||||
| 2 onions brûlée | ||||||||
| SACHET: | ||||||||
| 2 bay leaves | ||||||||
| 1/2 teaspoon dried thyme | ||||||||
| 1/2 teaspoon peppercorns, crushed | ||||||||
| 8 parsley stems | ||||||||
| 2 whole cloves | ||||||||
| salt, to taste | ||||||||
| Cooking Procedure : | ||||||||
| 1. Whip the egg whites until slightly frothy. | ||||||||
| 2. Combine the egg whites, beef, mirepoix and | ||||||||
| tomatoes in an appropriate stockpot. | ||||||||
| 3. Add the cold beef stock or broth; mix well and | ||||||||
| add the onions brûlée and sachet. | ||||||||
| 4. Bring the mixture to a simmer over moderate | ||||||||
| heat, stirring occasionally. Stop stirring when the | ||||||||
| raft begins to form. | ||||||||
| 5. Break a hole in the center of the raft to allow | ||||||||
| the consommé to bubble through. | ||||||||
| 6. Simmer until full flavor develops, | ||||||||
| approximately 1 1/2 hours. | ||||||||
| 7. Strain through several layers of cheesecloth, | ||||||||
| degrease and adjust the seasonings. Cool and | ||||||||
| refrigerate or hold for service. | ||||||||
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