FRENCH CONSOMME
Make and share this French Consomme recipe from Food.com.
Provided by Jane Gib
Categories Potato
Time 3h20m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Put the beaf with the bones in a pot with the water.
- add salt and boil slowly.
- remove the scum from the top as it is formed.
- add the vegetables and cook slowly for 3 hours.
- remove the bones
- place the mixture in a blender.
Nutrition Facts : Calories 2216.7, Fat 215.3, SaturatedFat 89.2, Cholesterol 299.6, Sodium 205.8, Carbohydrate 40.8, Fiber 6.3, Sugar 11, Protein 29.3
CONSOMME
Steps:
- Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil
- Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese
- In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes.
CRAIG CLAIBORNE'S CONSOMME
Provided by Craig Claiborne
Categories soups and stews, appetizer
Time 5h20m
Yield About 10 cups
Number Of Ingredients 10
Steps:
- Put bones in kettle and add cold water to cover. Bring to boil and simmer 1 minute. Drain well. Rinse bones under cold water and when thoroughly chilled, return to clean kettle.
- Add six quarts of water, peppercorns, carrots, leeks and celery.
- Tie cloves, parsley, thyme sprigs and bay leaves into bundle and add. Bring to boil and simmer uncovered for 5 hours.
- Strain, discard solids and skim off fat.
CONSOMME PORK CHOPS
My grandmother used to make this all of the time when she was able and it was by far one of my all time favorites!
Provided by JJHMOM
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a skillet over medium heat. Place the flour in a shallow dish. Season pork chops with salt and pepper, and press in the flour to lightly coat. Place chops in the skillet, and lightly brown on both sides. Drain on paper towels.
- In a large baking dish, mix the rice, consomme, and water. Arrange onion slices over the rice. Top with pork chops.
- Bake in the preheated oven 1 1/2 hours, or until rice is tender and pork is done.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 30.8 g, Cholesterol 39.8 mg, Fat 11.7 g, Fiber 0.8 g, Protein 22.1 g, SaturatedFat 3.2 g, Sodium 3304.4 mg, Sugar 0.8 g
CONSOMME
Provided by Robert Farrar Capon
Categories project, soups and stews, appetizer
Time 7h
Yield About 2 1/2 quarts
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees.
- Put bones and meat in large baking pan and roast for 1 1/2 to 2 hours, or until nicely browned.
- Put vegetables and seasonings into large stockpot. Add browned meat and bones. Rinse baking pan several times with some of water, scraping to loosen all browning, and add rinsings and remaining water to stockpot.
- Bring stock to boil slowly, reduce heat and simmer, covered, for 3 1/2 hours.
- Strain broth through double cheesecloth or bouillon strainer and refrigerate overnight. Residual meats, if combined with fresh vegetables in aggressively seasoned sauce -with, say, plenty of Madeira and Worchestershire sauce - will make quite good pot pies for freezing.
- Mix first 4 ingredients thoroughly and stir into cold stock.
- Bring stock slowly to boiling point, stirring frequently. Do not let it come to full boil; simmer very gently, uncovered, for 40 minutes. Add thyme and simmer 10 minutes more. Remove from heat, allow to settle and cool for 10 minutes and strain through double cheesecloth or bouillon strainer. (The residual solids can be used for pet food.)
- Reheat clarified consomme, check for salt, and serve piping hot in demitasses or small bouillon cups.
EASY FRENCH DIP SANDWICHES
A quick and easy sandwich that the whole family will love.
Provided by writergirl
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
- Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
- Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 40.5 g, Cholesterol 93.7 mg, Fat 22.6 g, Fiber 2 g, Protein 44.6 g, SaturatedFat 12.1 g, Sodium 2309.6 mg, Sugar 3.5 g
BEEF CONSOMMé
Consommer means "to accomplish" or "to finish" in French, and consommé is indeed a "finished" stock. (In a culinary context, one could say that to make a consommé is to bring out in full all of the flavors.) What gives consommé its purity and clarity is a bit of culinary magic: Egg whites (combined with mirepoix and ground meat) coagulate in the soup and rise to the top (forming a "raft"), drawing up any impurities that would otherwise cloud the stock. This mixture also infuses the broth with deeper flavor, as does an onion brûlé (or charred onion), which imparts deeper color to the broth. After an hour or two of simmering, the raft is also discarded, leaving behind a clear, intense broth. Consommé can be served either hot or cold, usually garnished in some way or another (there are literally hundreds employed in formal French cuisine); one of the more common embellishments is vegetables cut into julienne or brunoise (page 14), such as the blanched carrot and leek shown here.
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Prepare clarification mixture Pulse chopped onion, carrot, and celery in a food processor or mini-chopper until finely chopped. Whisk egg whites until frothy, then add ground beef and chopped vegetables and mix well with your hands. Cover and chill in the refrigerator for at least 1 hour (or overnight).
- Make onion brûlé Sear the remaining onion wedge in a small cast-iron skillet over medium-high heat on both cut sides until blackened, then coarsely chop.
- Clarify stock Pour stock into a stockpot. Remove the clarification mixture from the refrigerator and add the browned onion and the tomato, then add this mixture to the pot. Set over medium-high heat and whisk briskly until thoroughly incorporated with the stock. Use a wooden spoon to stir at a slower speed until the solids rise to the top, then stop stirring. Continue cooking until frothy bubbles start to form around the sides of the raft. Reduce heat to medium-low and use a spoon or a ladle to make a hole in the raft so the consommé can bubble freely, and you can see the color and clarity of the broth. At this point the broth should be clear; further simmering is to develop more flavor.
- Remove raft and strain consommé Cook for 1 1/2 to 2 hours, or until the raft starts to sink a bit. Ladle the consommé from the pot through the hole in the raft (or you can crack it at this point, since it has solidified) into a cheesecloth-lined sieve set over a heatproof container. Discard the raft. Then strain broth again, this time through a coffee filter. Remove fat by sweeping a paper towel across top of consommé several times. Reheat if necessary. Season with salt and garnish as desired. If not serving immediately, allow consommé to cool and then refrigerate overnight in an airtight container. Before using, remove and discard solidified fat that has accumulated at the top and reheat consommé over gentle heat, just until hot.
- Follow the directions above for beef consommé, substituting ground chicken and chicken stock for the ground beef and beef stock.
- Use only coarse salt to season consommé; iodized (table) salt will cause it to turn cloudy.
- The clarification mixture should be kept as cold as possible until needed (always add tomato, or other acidic ingredient, just before using, since it will cause the egg whites to coagulate too soon).
- Monitor the temperature of the consommé as it cooks to make sure it is at a gentle simmer.
BEEF CONSOMME
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
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!
More about "french consomme recipes"
CONSOMMé RECIPE - HOW TO MAKE FRENCH CONSOMMé | …
From honest-food.net
5/5 (3)Total Time 1 hr 30 minsCategory SoupCalories 182 per serving
- Make the raft by running the onion, carrot, celery, mushrooms and duck meat through a meat grinder, or by pulsing in a food processor until you have a rough mash. Don't puree it.
- Mix in the garlic, egg whites, rosemary, sage and bay leaves and chill for at least 4 hours, or up to overnight.
- Mix the tomato puree with the raft and add to the stock. Turn heat to medium and bring slowly to a simmer. Do not let it boil under any circumstances or you will ruin your consommé. Stir every couple of minutes until the raft begins to float on the surface.
BEST CLASSIC CONSOMMé SOUP RECIPE | SALT AND VANILLA
From saltvanilla.com
5/5 (1)Total Time 5 hrsCategory SoupCalories 380 per serving
- Preheat oven 400 degrees. First roast your bones for 30 minutes stirring them after 15 min (if your using raw bones. Then caramelize all your vegetables in a large 3-5 gallon stock pot (or the biggest pot you have ) with a 3 tbsp. of olive oil. Cook for 15 minutes or until nicely browned but not burned. Then place all the roasted bones, chicken feet, and herbs in a stock pot and fill it up with cold water. Bring to a boil and then turn down to a simmer. Let it cook reduce by half. You want to skim off the fat periodically as it rises to the top with a ladle. Once it has reduce by half or strain off and set into a ice bath to cool. At this point you can chill overnight and finish the next day or you can let it cool slightly (mine was still a bit warm because I did mine in the same day) and then finish.
- Place your vegetables in a food processor and roughly chop them to a small to medium dice (if doesn't have to be uniform because you will not be eating or presenting these vegetables). In a bowl, mix egg whites, vegetables, and ground meat. Place the stock back into a pot and turn on medium heat. Pour all the ingredients of the raft that you mixed together into the pot with the stock. At this point depending on how cold or warm your stock is, your raft might sink to the bottom. If it does the stock will slowly heat up and the raft will slowly start to rise to the top of the pot. The key to clarification process is doing it slowly and not letting the pot boil and boil. A very light simmer is what you want. Once it comes to simmer the raft should have risen to the top.You can make a little hole in raft with the end of a spoon and this allows you to see the consomme', and sediment rises to the top of the raft. Let it cook for another two-three hours or until the consomme' has a very deep
- Simply add vegetables to a bowl and ladle the consomme' over it. Garnish with chive flowers and your favorite herb. Serve and enjoy!
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