CookEat Recipe
Spring Vegetable Consommé Printanier
Clear beef consommé with butter-cooked carrot and turnip lozenges, peas, green beans and asparagus tips.
Method
Steps
Step 1
Put the No. 52 beef shin, its original carrot, turnip, onion, herbs and spices in a clean large saucepan with only enough cold water to nearly cover. Keep this raw-meat infusion refrigerated for the printed hour. Bring to heat, stirring for five printed minutes; add about 2.37 L boiling water, reboil and gently simmer covered for the printed ninety minutes. Strain into a second clean saucepan, as No. 87 requires, rather than into six cups.
Step 2
For the separately printed No. 87A garnish, cut the two additional medium carrots and two additional medium white turnips into small lozenges. Put them with about 120 mL cold water, half teaspoon salt, half teaspoon powdered sugar and one tablespoon butter in a food-safe pan. Cover with lightly buttered oven-safe paper and a lid; boil, then oven-cook about thirty minutes or until tender.
Step 3
Add the cooked lozenges to the hot strained consommé, without assuming that all of their oven liquid is added. Add three tablespoons each of drained canned French peas, cut string beans and cut asparagus tips. Simmer gently for the printed five minutes or until hot. Pour into a clean hot tureen and serve without implying a measured six-cup final yield.
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