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Ingredients |
350 g gravy beef
2 medium carrots
2 sticks celery
2 small leeks
2 medium tomatoes, roughly chopped
3 egg whites
11/2 liters beef stock
Salt and pepper
1 medium carrot, extra, cut into fine strips
1 small leek, extra, cut into flue strips
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Method:
1. Trim meat of excess fat. Chop meat finely, or mince in a food
processor. Finely chop the carrots, celery and leeks. Place in a large pan
with tomato, meat and egg whites; mix thoroughly.
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2. Heat stock until just warm; season with salt and pepper
to taste. Gradually add stock to the meat and vegetable mixture, whisking
continuously over medium heat. Continue whisking for about 10 mins,
bringing mixture slowly to boil.
Reduce beat. Using a large spoon, make a hole in layer of froth floating
on top of stock. Simmer gently, uncovered, for 35 mins; do not stir. Place
a damp tea-towel or a double layer of fine muslin into a large strainer.
Strain the liquid into a large, clear pan. Taste and add extra salt, if
desired. Reheat and serve. Garnish with fine strips of carrot and leek
(added at the last minute so as not to cloud the consommé).
Note:- Consommé is a very clear but strongly flavored broth which
makes a light and elegant start to a dinner party. It is used instead of
plain beef stock as the basis of many classic special occasion soups, such
as Madrilène (flavored with celery and tomato) and Longchamps (which has
fine noodles, chervil and strips of sorrel added). For an extra clear
consommé, the straining may be done twice.
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