CookEat Recipe
Consommé Célestine
Clear beef consommé with fine strips of freshly cooked pancakes.
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
Whisk the one and a half ounces sifted flour with the two raw eggs, one and a half gills cold pasteurized milk and one saltspoon salt for five minutes. Pass the batter through a clean strainer into another bowl. Keep it refrigerated at 40°F or colder if it must wait, and do not taste it raw.
Step 5
Heat the separate half tablespoon melted butter in a large frying pan. Add four tablespoons of the batter and spread it thinly over the pan. Cook for about two minutes on each side, until set and the flour is cooked. Transfer to a clean warm dish. Repeat with the remaining batter in four-tablespoon portions, using another half tablespoon butter for each pancake.
Step 6
Cut all the cooked pancakes into fine julienne strips and put them into the hot consommé. Boil for five minutes, ensuring the egg-containing strips reach at least 160°F, then serve hot.
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