CookEat Recipe
Consommé Royal
Clear beef consommé with thin slices of a lightly seasoned egg royale.
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
Strain all the actual consommé through clean food-safe cheesecloth into a clean saucepan, removing the meat and aromatics, and keep hot for immediate use.
Step 4
Measure one gill from the actual consommé into a clean jug and let it cool slightly, keeping the remaining consommé hot. Whisk the one pasteurized whole shell egg and one additional pasteurized egg yolk for one minute. Gradually mix in the reserved one gill consommé, one saltspoon salt and half a saltspoon white pepper.
Step 5
Heat the oven to 325°F. Lightly butter three small individual pudding moulds and strain the egg mixture through clean food-safe cheesecloth into them. Put the moulds in a small pan and add hot water around them to halfway up their sides, keeping water out of the custard.
Step 6
Bake with the oven door closed. Begin checking after about ten minutes and continue until each custard is set through and its centre reaches at least 160°F, keeping the surrounding water from boiling violently.
Step 7
Remove from the bath, cool promptly and refrigerate at 40°F or colder within two hours until cold and firm. Unmould and cut the royales into thin slices.
Step 8
Add all the slices back to the hot consommé and boil for one minute, continuing until the chilled custard pieces reach at least 165°F. Pour into a warm soup tureen and serve promptly.
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