CookEat Recipe
Consommé Infante
Clear consommé with tomato-cream egg mould slices, fried bread rounds, peppers and peas. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2061. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Control egg custard to safe 74°C; identify shell-egg coating for bread separately from one whole egg plus two yolks; use food-safe water bath. Limites : Actual finished consommé volume, No 16 recovery, custard-mould capacity, slice count, bread-round count and coating uptake remain unknown. Four moulds and four bread slices are preparation inputs, not portions. Water for the external half-height mould bath is an unmeasured non-edible heating medium.
Method
Steps
Step 1
Prepare FULL No 52 ONCE. Mix 907 g cut-up raw beef shin with ONE sliced carrot, ONE sliced turnip, ONE sliced onion, ONE chopped parsley branch, ONE chopped garlic clove, ONE chopped celery branch, ONE chopped chervil branch, ONE chopped leek branch, ONE tablespoon salt, TEN whole black peppercorns, ONE clove, FIVE whole allspice berries, ONE bay sprig and the source saltspoon thyme represented by 0.25 teaspoon. Select NO optional chicken/beef trimmings or bones. Add only enough cold water to nearly cover, amount unspecified, and infuse ONE hour refrigerated.
Step 2
Stir the No 52 mixture over heat FIVE minutes. Add the SEPARATE 2370 mL boiling water, return to the boil, cover and simmer NINETY minutes. Cloth-strain all original solids OUT into another saucepan and keep the actual ENTIRE finished batch simmering; its finished volume is unknown.
Step 3
Prepare FULL No 16 ONCE. Melt 57 g butter and add 113 g uncooked cured lean pork ham in small dice, TWO sliced carrots, TWO sliced onions, ONE chopped leek, TWO chopped parsley branches, ONE chopped celery branch, TWO cloves, ONE teaspoon whole black peppercorns, HALF a bay sprig, HALF a thyme sprig, ONE chopped green pepper and ONE crushed small garlic clove. Add ONE tablespoon salt and ONE SCANT tablespoon POWDERED sugar WITH these solids BEFORE browning for TWELVE minutes.
Step 4
Stir in FOUR tablespoons flour and cook FIVE minutes. Add 1900 mL plain CANNED tomatoes and 950 mL cold water. Cover and simmer gently for NINETY minutes. Pass through a sieve and then clean cheesecloth, removing all original ham, vegetable and aromatic solids. Measure only the required FINISHED sauce; raw starting liquid does not establish yield. Cool surplus promptly in shallow containers and refrigerate.
Step 5
Measure 237 mL FINISHED No 16 sauce and reduce TO ONE THIRD of that observed volume. Remove from heat; whisk in 118 mL cream, ONE pasteurized whole egg and TWO additional pasteurized yolks for ONE minute. Cloth-strain into FOUR lightly buttered individual pudding moulds. Put in a tin with hot water to HALF the mould height; this external bath water is not part of the consommé. Oven-cook with the door open for the TEN-minute guide and verify 74°C at the custard centres. Cool safely, unmould, cut QUARTER-INCH-thick slices and place in a tureen.
Step 6
Cut HALF-INCH-diameter rounds from FOUR thin sandwich-bread slices; actual round count is unknown. Dip in a LITTLE cream, then SEPARATE beaten egg, and fry in a LITTLE melted butter until golden and the coating is cooked. Drain and add to the tureen; dipping cream, coating egg and frying butter amounts remain unspecified.
Step 7
Cut TWO sweet red peppers into QUARTER-INCH squares. Add these and THREE tablespoons plain canned drained cooked green peas to the SAME finished No 52 batch; boil FIVE minutes. Pour over the custard slices and fried bread rounds and serve.
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