CookEat Recipe
Consommé Colombo
Clear consommé with slices of plain and tomato royale, finished with chervil leaves.
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 at 140°F or above while preparing and chilling the royales.
Step 4
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 5
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 6
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 7
Measure one gill of the hot finished tomato sauce into a small saucepan and reduce it to one actual tablespoon. Reserve this concentrate for the tomato half of the custard.
Step 8
Heat a controlled oven to 150°C. Lightly butter four individual pudding moulds. Whisk two whole pasteurized shell eggs with one additional yolk separated from a pasteurized shell egg. Whisk in the one and a half gills pasteurized cream, three saltspoons salt, one saltspoon cayenne and half a saltspoon freshly grated nutmeg until well blended.
Step 9
Divide the custard mixture into two equal halves. Strain the first half into two of the buttered moulds, dividing it evenly between them. Mix all the one-tablespoon tomato concentrate into the remaining half, then strain this mixture into the other two moulds, dividing it evenly.
Step 10
Put the four moulds in a small roasting tin and pour hot water into the tin to half their height, keeping water out of the custards. Cook in the closed oven, checking after ten minutes as a guide and continuing until every custard is set and its centre reaches at least 160°F.
Step 11
Lift the moulds out of the water bath. Cool promptly in a shallow cold-water or ice bath, keeping water out, and refrigerate at 40°F or colder within two hours until completely cold and firm. Unmould and cut all the plain and tomato royales into slices.
Step 12
Bring the full strained consommé back to a boil. Gently heat all the cold custard slices in it until their centres reach 165°F, then transfer the slices to a hot soup tureen and pour the hot consommé over them. Pick the leaves from two washed chervil branches, sprinkle them over and serve promptly.
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