Ingredients (10 portions)| Amount | Measure | Name |
|---|
| 500 | g | Beef, minced |
| 4 | pc | Eggs, medium |
| 2.5 | l | Beefstock/Bouillon |
| 60 | g | Onions |
| 60 | g | Carrots |
| 60 | g | Celery |
| 60 | g | Leeks |
| 1 | pc | Bouqet garni |
| 2 | g | Peppercorn, black |
PreparationAdvance preparation
Wash and prepare the vegetables. Make up the stock reduction with a quarter of boiling water, dissolve and finish with the remaing cold water. Cover, label and refrigerate until required for use.
Method
1. Thoroughly mix the beef, egg white, vegetables, bouqet garni and peppercorns with the cold stock reduction in a large heavy botomed pan.
2. Place over a gentle heat, bring slowly to the boil, stirring occasionally. Allow to boil rapidly for 5-10 seconds. Give a final stir.
3. Lower the heat so that the consomme is simmering gently and cook for 45 minutes to 1 hour without stirring, strain carefully through double muslin or kitchen paper.
4. Remove any excess fat with a spoon or kitchen paper. The consomme should be ebony brown and crystal clear
5. Serve as required with the appropriate garnish.
Handy hint
For chicken or duck consomme use KNORR Chicken Stock Reduction and poultry meat, follow the recipe. For a wild mushroom consomme use the vegetable stock reduction, use chopped mushrooms and stalks, follow the recipe. A dash of sherry will add some additional flavour.
Healthy hint
Ensure beef is lean.
CCPs
When handling raw eggs ensure you wash your hands thoroughly.
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