CookEat Recipe
Consommé Bourgeoise
Clear beef consommé with oven-braised carrot and turnip balls and small pieces of cooked green beans.
Method
Steps
Step 1
Heat a conventional oven to 375°F. Wash and peel the two carrots and two turnips. With a very small Parisian potato scoop, scoop small balls from them and keep the balls for the soup. Set the remaining root trimmings aside.
Step 2
Put the scooped balls in a small oven-safe saucepan with the tablespoon melted butter, three saltspoons salt, three saltspoons sugar, one saltspoon white pepper and one gill water. Fit the lid closely and braise in the oven for about forty minutes, continuing as needed until both kinds of root are tender while keeping their shape.
Step 3
Have the finished strained beef consommé ready in another saucepan. Drain plain cooked green beans, cut them into small pieces and measure three tablespoons.
Step 4
Lift the tender vegetable balls out of their braising liquid and add them to the consommé. Leave that pan liquid aside. Add the three tablespoons of bean pieces and the separate teaspoon sugar. Mix well and boil for five minutes. If the consommé was chilled or thawed, stir and check that the soup reaches at least 74°C throughout.
Step 5
Pour into a soup tureen and serve hot.
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