Consomme
Ingredients
Directions
Make the broth
Combine 5 pounds of lean beef with 3 quarts of cold water in a large pot.
Simmer for 7 to 8 hours.
Skim off any impurities.
Add the fowls and finish
Roast the fowls until they are one-third done.
Add the roasted fowls to the pot.
Simmer the mixture for an additional 3 hours.
Remove the fowls from the pot.
Strain the broth to obtain the consomme.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lean beef
- Provides rich meaty flavor and gelatin-forming protein that gives the broth body.
- Fowls
- Add poultry flavor and body to the broth during the long simmer.
- Cold water
- Extracts flavor from the beef and fowls as it slowly heats.
The step that matters
Skim off any impurities. Coagulated proteins and fat rising to the surface cloud the broth if left in. Removing them keeps the consommé clear and clean-tasting.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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