Consomme soup recipe

Method :

  • Thoroughly mix the minced meat , salt ,egg albumen , Mirepoix and bouquet garni along with some cold stock in thick bottomed pan.
  • Placed it in gentle heat and add other remaining stock .
  • Gradually raft will rise in top. Simmer if for some hours .
  • Strain with muslin cloth and remove all scum that arises.
You can add egg shell after washing properly at beginning for perfect colour, shiny consomme.

Garnish it with parsley chopped and for 4 portion of consomme use 150 GM minced meat , 1 or 2 egg whites , 100 GM Mirepoix   1.5 litre stock , salt and pepper as taste along with some bouquet garnish


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