CookEat Recipe
Spring Consommé with Sorrel and Lettuce
Beef consommé with small carrot and turnip balls, green peas, green beans and fine strips of lettuce and sorrel.
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
Scrape the separate two medium carrots and peel the remaining two sound turnips. Use a small Parisian vegetable scoop to cut as many small balls as possible from them. Measure half a pint from the actual hot consommé into a small saucepan and add the separate half pint hot water and two saltspoons salt. Add the carrot and turnip balls and boil for thirty minutes, until tender.
Step 5
Return all the vegetables and all their cooking liquid to the remaining consommé. Add two tablespoons safely prepared cooked green peas and two tablespoons cooked green beans cut into half-inch pieces. Wash the two green-leaf lettuce leaves and two sorrel leaves, cut them into fine julienne and add them.
Step 6
Mix gently, boil for ten minutes until all the garnish is hot through, and serve promptly.
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