Consomme
- 3 pounds beef, poorer part of round
- 1 pound marrow bone
- 3 pounds knuckle of veal
- 1 quart chicken stock
- 1/3 cup carrots, diced
- 1/3 cup turnips, diced
- 1/3 cup celery, diced
- 1/3 cup sliced onion
- 2 tablespoons butter
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 1 teaspoon peppercorns
- 4 cloves
- 3 sprigs thyme
- 1 sprig marjoram
- 2 sprigs parsley
- 1/2 bay leaf
- 3 quarts cold water
Cut beef in one and one-half inch cubes, and brown one half in some of the marrow from marrow-bone; put remaining half in kettle with cold water, add veal cut in pieces, browned meat, and bones. Let stand one-half hour. Heat slowly to boiling point, and let simmer three hours, removing scum as it forms on top of kettle. Add one quart liquor in which a fowl was cooked, and simmer two hours. Cook carrot, turnip, onion, and celery in butter 5 minutes; then add to soup, with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.
Submitted by Aug 14, 2009
15 min
30 min
45 min