CookEat Recipe
Consommé, Colbert
Beef consommé with butter-braised julienne vegetables, chervil and six poached eggs. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1631. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use a selected egg safety route ≥74°C or pasteurized soft egg; do not assume source “freshly prepared” means five-minute poached eggs. Limites : No52 actual strained yield, poach parameters and final bowl size unknown.
Method
Steps
Step 1
Prepare No52 consommé ONCE: cut its beef and measured vegetables, herbs and seasonings, combine in a clean large pan with enough cold water nearly to cover, and infuse ONE HOUR under refrigeration. Heat while stirring FIVE MINUTES, add its measured BOILING water, cover and simmer gently ONE AND A HALF HOURS. Strain through a clean fine sieve and cloth, then measure actual finished output. Reserve ONE GILL of that finished consommé for the vegetables and keep the remainder hot for soup; do not serve No52 separately or count its starting water as finished broth.
Step 2
Julienne one red peeled carrot, one turnip, two onions, whites of two leeks, two celery branches and one seeded green pepper to about one-inch length.
Step 3
Add HALF TSP salt, HALF saltspoon sugar, HALF OUNCE butter and ONE GILL finished consommé; cover with buttered food-safe parchment and pan lid, bake about FORTY-FIVE MINUTES until vegetables tender.
Step 4
Return all cooked vegetables/liquor to remaining hot consommé, add leaves of TWO chervil branches, boil FIVE MINUTES. Poach SIX eggs in separate clean water with documented pasteurized/74°C egg route, trim and place in soup at final service.
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