Beef Consommé With Herbed Crepes Julienne Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF CONSOMMé WITH HERBED CREPES JULIENNE



Beef Consommé with Herbed Crepes Julienne image

Categories     Soup/Stew     Blender     Food Processor     Beef     Chicken     Herb     Vegetable     Gourmet

Yield Makes about 6 cups, serving 6

Number Of Ingredients 22

For beef stock
4 pounds meaty shanks, sawed into 1-inch pieces
2 onions, chopped coarse
1 carrot, chopped coarse
2 ribs of celery, chopped coarse
1 1/2 teaspoons salt
a cheesecloth bag containing 4 parsley sprigs, 1 bay leaf, and a pinch of dried thyme
a 7-pound chicken, halved lengthwise and the giblets (excluding the liver) chopped
10 chives, cut into 2-inch pieces, for garnish
For clarifying stock
8 cups cool liquid stock, fat removed
the crushed shells of 4 large eggs
4 large egg whites, beaten lightly
4 scallions, chopped
For herbed crêpe batter
1 cup all-purpose flour
1 cup plus 2 tablespoons chicken or beef broth
3 large eggs
2 tablespoons unsalted butter, melted and cooled
1/2 tablespoons salt
1/3 cup minced fresh parsley leaves or a mixture of other minced fresh herbs, such as chives, coriander, or tarragon
melted unsalted butter for brushing the pan

Steps:

  • Make consommé:
  • Make 2 crêpes (procedure follows) with the herbed crêpe batter and cut them into julienne strips. In a baking pan spread the shanks, the onions, and the carrot, brown the mixture well in a preheated 450°F. oven, and transfer it to a kettle. Add 2 cups water to the baking pan, deglaze the pan over moderately high heat, scraping up the brown bits, and add the liquid to the kettle with 3 1/2 quarts cold water, the celery, the salt, and the cheesecloth bag. Bring the water to a boil, skimming the froth, and simmer the mixture, adding boiling water if necessary to keep the ingredients barely covered, for 3 hours. Add the chicken and enough water to cover the mixture and simmer the mixture, skimming it, for 2 to 3 hours, or until it is reduced to about 2 quarts. Remove the chicken and reserve it for another use. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock, remove the fat,and clarify the stock.
  • To clarify stock:
  • In a kettle combine the stock, the shells, the egg whites, the scallions, and, if necessary, salt and pepper to taste. Bring the liquid to a boil, stirring, simmer the stock, undisturbed, for 20 minutes, and ladle it through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl. Makes about 6 cups clarified stock.
  • In a large saucepan heat the consommé over moderately low heat until it is hot and serve it garnished with the chives and the julienne herbed crêpes.
  • To make crêpes:
  • In a blender or food processor blend the flour, the broth, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 16 crêpes.
  • Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

BEEF CONSOMME



Beef Consomme image

A staple in French cooking and time-consuming to make, but well worth every minute! It must be absolutely fat free to become clear. This recipe calls for some cooking experience and a lot of care and patience--please follow the instructions carefully! The list of ingredients states beef round steak, which I couldn't alter...it means simple beef round, or as also listed beef rump.

Provided by txzuckerbaeckerin

Categories     Clear Soup

Time 3h50m

Yield 6 1/2 cups

Number Of Ingredients 11

16 cups beef stock (4 quarts)
1 large onion, cut into 2 halves horizontally
1 very small onion, quartered
1 small carrot, peeled and cut into 2-inch pieces
1 stalk celery, cut into 2-inch pieces
2 tablespoons packed fresh parsley
1/2 teaspoon fresh leaf thyme
5 whole black peppercorns
2 whole juniper berries
1 1/2 lbs beef round steak or 1 1/2 lbs rump roast, all fat trimmed and cut into 1-inch cubes
3 large egg whites

Steps:

  • Reduce the beef stock by boiling down to half in a large stockpot over medium heat with semi-open lid.
  • Set the 2 onion halves on aluminum foil on a hot burner and caramelize the surfaces for approx 10 min minimum.
  • They need to burn black, while doing so, do not lift off the foil to check. The rim of the onion will turn black and then you can check.
  • This will not influence the taste of the consommé, but make the color dark brown.
  • Chop all the vegetables (not the spices!) in the food processor till very coarse.
  • Add the beef cubes and pulse several more times, but do not puree!
  • Put the mix into a bowl and add the 3 egg whites. Incorporate the mixture well and add the spices.
  • Whisk the mix into the warm beef stock reduction and let simmer without boiling.
  • Carefully stir mixture and scrape the bottom of the pot to prevent burning, until the egg foam starts to rise to the top, about 30 minute.
  • When the egg foam starts to solidify, make a small hole into the middle with a wooden spoon, this will keep the mass compact and easier to handle later.
  • Continue to simmer, until the egg foam mixture is solid, about another 30 minutes.
  • Remove pot from heat.
  • Skim the egg foam mix carefully off the top with a slotted ladle.*.
  • Line a sieve with dampened cheeseclothes or a cotton dishtowel and ladle the consommé 1 spoonful after another through the sieve into a big sauce pan.
  • If for any reason the consommé is NOT clear at this stage, reheat and add 3 more egg whites to the consommé. This should pick up any left over particles in the liquid.
  • Always move the fluids slowly and carefully.
  • Repeat the sieving process, if necessary.
  • Heat consommé gently and season with salt to taste.
  • The consommé should be of a warm brown color.
  • Best as a soup in a French gourmet dinner.
  • * Do not discard the leftover solid foam etc, but let it cool down and let your pooch have a healthy, yet luxurious Sunday treat!

CONSOMME JULIENNE A LA KENNEDY



Consomme Julienne a La Kennedy image

Make and share this Consomme Julienne a La Kennedy recipe from Food.com.

Provided by Dienia B.

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 leek
1 celery
2 carrots
1 turnip
3 leaves cabbage
1 small onion
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon pepper
1 quart chicken stock
parsley (to garnish)

Steps:

  • Peel and cut all the vegetables into very thin strips, julienne, about 2 inches long.
  • Melt butter in a medium sized saucepan over low heat.
  • Add vegetables, salt, pepper and sugar.
  • Cover and cook till vegetables are tender.
  • Put in bottom of bowl.
  • Pour over hot consommé.
  • Garnish with bit of parsley.

Nutrition Facts : Calories 160.7, Fat 6, SaturatedFat 2.6, Cholesterol 14.8, Sodium 712, Carbohydrate 19.9, Fiber 2.7, Sugar 8.8, Protein 7.5

More about "beef consommé with herbed crepes julienne recipes"

BEEF CONSOMMé RECIPE - THE SPRUCE EATS
beef-consomm-recipe-the-spruce-eats image
2021-07-23 Steps to Make It. Hide Images. Gather the ingredients. The Spruce / Katarina Zunic. In a big ceramic bowl, whisk the peppercorns, egg whites, and eggshells until the mixture turns foamy. Reserve. The Spruce / Katarina Zunic. …
From thespruceeats.com


DIFFERENT CLASSIC CONSOMME & THEIR GARNISHES - LEAFTV
different-classic-consomme-their-garnishes-leaftv image
Prepared Garnishes. Some classic consommes require garnishes that are prepared ahead of time, then cut for the soup as needed. For example, Consomme Royale is garnished with small shapes cut from firm, savory …
From leaf.tv


BEEF CONSOMMé - THE BEST RECIPE - POCKET CHANGE GOURMET
beef-consomm-the-best-recipe-pocket-change-gourmet image
2022-03-10 Stir eggs whites into a pot and add vegetables like onions, carrots, and garlic cloves. Add raw ground beef and beef broth to form a raft at the top of your pot. Stir until simmering and carve a chimney in the raft to allow the …
From pocketchangegourmet.com


BEEF CONSOMME WITH HERBED CREPES JULIENNE - BIGOVEN.COM
Add your review, photo or comments for Beef Consomme with Herbed Crepes Julienne. American Main Dish Poultry - Chicken American Main Dish Poultry - Chicken Toggle navigation
From bigoven.com
Reviews 1
Servings 1
Cuisine American
Category Main Dish


BEEF CONSOMME WITH HERBED CREPES JULIENNE RECIPE
1 c. plus 2 Tbsp. chicken or possibly beef broth; 3 lrg Large eggs; 2 Tbsp. unsalted butter melted and cooled; 1/2 Tbsp. salt; 1/3 c. chopped fresh parsley leaves or possibly a mix of other chopped fresh herbs such as chives, coriander, or possibly tarragon melted unsalted butter for …
From cookeatshare.com


BASIC RECIPES OF CONSOMMé WITH 10 GARNISHES - FOOD NEWS
In a bowl beat the full egg with the eggs yolks, add the 100 ml of cream and mix well. Straight after add 100 ml of beef consommé followed by a pinch of white pepper and a pinch of freshly grated nutmeg. Simmer the consommé. Keep the heat high …
From foodnewsnews.cc


CONSOMME CELESTINA AL TARTUFO: CLARIFIED BROTH (CONSOMME) WITH …
2 votes and 1 comment so far on Reddit
From reddit.com


CONSOMMé CéLESTINE - CHOWHOUND
2021-10-04 Place the flour, milk, egg, and salt in a blender. Blend on high speed until combined, about 30 seconds. Add the herbs and pulse to combine. Keep the mixture in the blender with the lid on and ...
From greatist.com


COST BEEF CONSOMME WITH HERBED CREPES JULIENNE RECIPE
$0.35: 1 1/2 tsp salt a cheesecloth bag containing 4 parsley 1 bay leaf, and a sprigs - pinchof dry thyme a 7-lb. chicken halved lengthwise and the giblets theliver)minced: 1 1/2 tsp
From cookeatshare.com


CONSOMME JULIENNE RECIPE BY MEAL.MATES | IFOOD.TV
Consomme Julienne has a fine taste. Consomme Julienne gets its taste from vegetable mixed with butter and flavored with consommÃ. Consomme Julienne is inspired by many food joints around the world. Consomme Julienne gets its taste from vegetable mixed with butter and flavored with consommÃ.
From ifood.tv


BEEF CONSOMME WITH PANCAKE JULIENNE STOCK PHOTO | ADOBE STOCK
Download Beef consomme with pancake julienne Stock Photo and explore similar images at Adobe Stock. Adobe Stock Photos Illustrations Vectors …
From stock.adobe.com


CHILLED BEEF CONSOMME WITH GINGER RECIPE - FOOD NEWS
cooled, chill the mixture in the refrigerator for about 3 hours. Remove chilled teriyaki marinade from the refrigerator and mix with the diced beef tenderloin in a bowl. To serve: Place the diced beef tartare into each martini glass until it is about three-quarters full. Spoon the pickled ginger cream over and top with the jellied beef consommé.
From foodnewsnews.com


CONSOMMé JULIENNE WITH WILD RICE AND TOMATOES - LUDA
Prepare the beef soup base according to the package directions, and keep warm. Heat oil and sauté parsnips, carrots and onion until tender. Add the tomatoes and heat gently, season to taste. Heat wild rice and add to the vegetables. Divide the vegetables equally among ten bowl and pour in hot beef soup base. Garnish with parsley and serve.
From luda.ca


CONSOMMé WITH SHREDDED CRêPES FROM GLORIOUS FRENCH FOOD BY
To follow a traditional recipe for consommé célestine, you must first make a rich beef broth with a couple of hens added; then clarify the broth with lean ground beef, chopped aromatic vegetables, ... Authors; Books; Features; Collections; Login; Search; Authors; Books; Features & Stories; Collections ; Help and Support; Login. Advertisement. James Peterson. Consommé …
From app.ckbk.com


RECIPES/BEEF-CONSOMME-WITH-HERBED-CREPES-JULIENNE …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


HOW TO MAKE CONSOMMé: STEP-BY-STEP CONSOMMé RECIPE
Jim Vorheis 10 1/2 oz Consomme 1 cn Water 8 oz Bottle clam juice 2 ts Lemon juice 1/2 c Whipping cream 1/2 ts Salt Heat the consomme, water, clam juice and lemon juice to boiling. Whip the cream with the salt. Serve hot with a large dollop of cream on each portion. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
From foodnewsnews.com


RECETA BEEF CASSOULET WITH HERB DUMPLINGS
1 lb Lean or possibly regular grnd beef; 1 c. Water; 1 tsp Dry oregano leaves; 1/2 tsp Dry basil leaves; 2 x Cloves garlic, finely minced; 1 stalk celery, thinly sliced (about 1/2 c.) 1 x Onion, minced (about 1/2 c.) 1 can (16-ounce) Navy or possibly kidney beans, liquid removed; 1 can (14.33-ounce) ready-to-serve beef broth
From cocinarcomercompartir.com


CONSOMME JULIENNE A LA KENNEDY RECIPE - RECIPEZAZZ.COM
One of Jackie's recipes that looks really good to me. i think i would add a little knox gelatin to this. Recipe Categories . Course. Appetizers (3015) Beverages (2062) Breakfast (2490) Desserts (5583) Dinner (11583) Lunch (6779) Ingredient. Beef (3229) Pasta (1819) Pork (3301) Poultry (3927) Salmon (486) Cuisine. Asian (1112) Indian (410) Italian (1581) Mexican (1154) …
From recipezazz.com


BEEF BROTH WITH HERBED CREPES AND ASPARAGUS - SERVING DUMPLINGS ...
Apr 18, 2018 - Last week we went for a few days to the Black Forest to spend some time in the mountains and discover local restaurants and dishes. Our son is at an age now that we can travel more often, it's much easier, he enjoys it and wants to discover the world and we don't have to take care of him the whole time (: On our last …
From pinterest.com


BEEF CONSOMME CHILI | BIGOVEN
2022-04-06 Learn more. Beef Corned Beef Ground Beef. Tip: Marinate beef, lamb, and pork for 6 to 8 hours, up to overnight for steaks, chops and kebabs. 1.
From bigoven.com


BEEF CONSOMMé WITH HERBED CRêPES JULIENNE RECIPE | EAT YOUR BOOKS
Save this Beef consommé with herbed crêpes julienne recipe and more from The Best of Gourmet 1992: Featuring the Flavors of France to your own online collection at EatYourBooks.com
From eatyourbooks.com


CHICKEN BOUILLON WITH CHICKEN, HERB CREPES, AND JULIENNE OF …
Chicken bouillon with chicken, herb crepes, and julienne of vegetables from Wolfgang Puck's Pizza, Pasta and ... beef marrow; white pepper; Where’s the full recipe - why can I only ...
From eatyourbooks.com


RECIPES USING BEEF CONSOMME | DEPORECIPE.CO
Beef Consommé With Crepe Noodles Recipe Eat Smarter Usa Beef Consommé Recipe Beef Consomme Craving Tasty Campbell S Beef Consommé Condensed Soup 10 5 Oz Kroger Beef Consommé Substitute 3 Best Options Cuisinevault ...
From deporecipe.co


RECIPES > REGIONAL CUISINE > HOW TO MAKE HERBED RICE WITH …
Wash the potatoes & cut them evenly into julienne strips. Combine the ginger root, chilies, coconut, parsley in a bowl. Add a little water or soy milk, mix well. Drop in potato strips. Set aside. Heat the ghee in a heavy pot, drop in the whole cloves, cinnamon, bay leaf. Fry till the cumin seeds turn brown. Add the marinated potatoes & stir fry till they are lightly browned. Add the …
From mobirecipe.com


HERBED CREPES RECIPE
Herbed crepes recipe. Learn how to cook great Herbed crepes . Crecipe.com deliver fine selection of quality Herbed crepes recipes equipped with ratings, reviews and mixing tips. Get one of our Herbed crepes recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Herbes de Provence-Crusted Lamb Chops If you want to make a …
From crecipe.com


CONSOMME JULIENNE - RECIPES | COOKS.COM
Pour consomme into large kettle. Add tomato ... taste. Turn soup into a tureen or 6 individual soup bowls. Serve hot with sour cream. Serves 6.
From cooks.com


BEEF JULIENNE - RECIPES | COOKS.COM
Slice the beef in thin strips across the ... diet servings. Per diet serving: 359 calories, 42 grams protein, 15 grams fat, 17 grams carbohydrate. Per diet serving: 359 calories, 42 grams protein, 15 grams fat, 17 grams carbohydrate.
From cooks.com


HERBED RICE WITH JULIENNE POTATOES - COMPLETERECIPES.COM
2007-09-26 Wash the potatoes & cut them evenly into julienne strips. Combine the ginger root, chilies, coconut, parsley in a bowl. Add a little water or soy milk, mix well.
From completerecipes.com


RECIPES/JULIENNE.MD AT MASTER · DPAPATHANASIOU/RECIPES
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


Related Search