CookEat Recipe

Cold Consommé in Cups

Name: Cold Consommé in Cups
Ingredients: 907 Gramme Beef shin — Raw beef shin, two pounds finely chopped; 1 Carrot — Carrot; 1 Turnip — Turnip; 1 Onion — Onion; 1 Branch Celery — Celery; 1 Garlic bean (source count) Garlic — Garlic; 1906 source measure retained without conversion; source unit: bean; 1 Branch Chervil — Chervil; 1 Branch Parsley — Parsley; 1 Branch Tarragon — Tarragon; 2 Leek — Leeks; 1 Tablespoon Salt — Salt; 1906 source measure retained without conversion; 1 Clove — Clove; 1 Bay leaf — Bay leaf; 1 Sprig Thyme — Thyme; 2 Egg — Raw eggs for clarification; 3312 Millilitre Water — Boiling water, 3.5 quarts starting; 118 Millilitre Water — Cold water, one gill added after initial boil

Private documentary adaptation of printed No1901; not physically cooked, measured or tasted.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Chop two pounds raw beef shin with vegetables, herbs and two raw eggs in a food-safe large pan; stir five minutes. Gradually add three-and-a-half quarts boiling water while mixing, then bring slowly to boil and add one gill cold water.
Step 2
Move to low heat, simmer historical two hours until beef is safely cooked and clarification forms. Strain through damp doubled clean cheesecloth into safe vessel, cool rapidly in shallow containers, chill at or below 4°C until safely cold/gelled if natural gelatin permits.
Step 3
Fill six cups from actual measured finished consommé and serve cold; never equate 3.5 quarts starting water to six full cups or assert a tested gel.

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