Consomme Princesse RecipeOrigin: France Period: Traditional |
Ingredients:
1.2l home-made brown stock 
Consomme Princesse Preparation:Method:Skim any fat from the surface of the stock then pour into a pan. Meanwhile, shred the beef and soak in the cold water for 5 minutes then pour the meat and water into the pan with the stock and add the vegetables and the bouquet garni. Finally add the egg white.Whisk to combine then heat gently whilst whisking constantly until a thick froth begins to form on the surface of the soup. Stop whisking at this point and bring the mixture to a boil. Immediately reduce the heat to the gentlest possible simmer and cook for 2 hours. You need to cook very gently at this stage for a consomme needs to be clear and if you cook too rapidly then the froth will break and the soup will become cloudy. Bring a pan of water to a boil then use to scald a cloth. Remove from the liquid and wring out. Use to line a colander and place a bowl underneath. Gently pour the soup through the cloth, holding the egg white scum back with a spoon. Finally allow the entire contents of the pan to fall into the cloth. Allow the egg white scum to coat the cloth then pour the contents of the bowl through the cloth once more so it falls into a clean bowl. This ensures the consomme is crystal clear. Transfer to a clean pan, heat through and serve in a warmed soup bowl. |
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