CookEat Recipe
Potage Lyon with Curry and Sherry
A beef consommé thickened with browned onions and curry, finished with cream, egg yolk and sherry.
Method
Steps
Step 1
Cut the two pounds raw beef shin into pieces. Slice the carrot, turnip and onion, and chop the parsley branch, garlic clove, celery branch, one chervil branch and leek branch. Put these in a large clean saucepan with the one tablespoon salt, ten black peppercorns, one clove, five allspice berries, one bay-leaf sprig and one saltspoon thyme. Add enough cold water to nearly cover the solids, cover and refrigerate at 40°F or colder for one hour.
Step 2
Put the pan on the heat and stir gently while cooking for five minutes. Add the separate two and a half quarts boiling water, stir and bring back to a boil. Cover and gently simmer for one and a half hours.
Step 3
While the consommé simmers, finely chop the separate two white onions. Brown them in a saucepan with the one ounce butter for ten minutes, stirring occasionally. Add the three tablespoons flour and one tablespoon curry powder and mix.
Step 4
Strain all the actual consommé through a clean food-safe cloth into the onion pan, removing the stock meat and aromatics. Mix well and bring the soup to a boil.
Step 5
Beat the one pasteurized egg yolk with half a gill cream and two tablespoons sherry. Stir a little hot soup into this mixture, then stir it back into the pan. Heat gently while stirring for about three minutes without boiling, continuing until the soup reaches at least 160°F. Remove from the heat and serve promptly.
Cooked it? Rate it.
Cooked 0 times