CookEat Recipe
Consommé Châtelaine
Beef consommé with onion-flavoured milk royale, green peas and finely cut green beans.
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
Finely chop the separate one white onion. Put it in a saucepan with the half pint pasteurized milk, three saltspoons salt, one saltspoon cayenne and one saltspoon grated nutmeg. Boil gently for fifteen minutes.
Step 5
Whisk the one pasteurized whole shell egg, one additional pasteurized egg yolk and one tablespoon cream in a bowl. Gradually whisk in all the hot onion milk. Lightly butter three small individual pudding moulds and strain the mixture through clean food-safe cheesecloth into them.
Step 6
Heat the oven to 325°F. Put the filled moulds in a small pan and add hot water around them to halfway up their sides, keeping it out of the custard. Bake with the oven door closed. Begin checking after about ten minutes and continue until each custard is set through and reaches at least 160°F, without letting the bath boil 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 into slices one fifth of an inch thick.
Step 8
Cut the three tablespoons safely prepared cooked green beans into very small pieces. Add them and the separate three tablespoons cooked green peas to the hot consommé with all the royale slices. Heat gently until the chilled garnish reaches at least 165°F, then pour into a warm soup tureen and serve promptly.
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