CookEat Recipe

Consommé American

Name: Consommé American
Ingredients: 907 Gramme Beef shin — No52 embedded input: Raw beef shin, cut up; source unit: gramme; 1 Carrot — No52 embedded input: Medium carrot, sliced; 1 Turnip — No52 embedded input: Medium turnip, sliced; 1 Onion — No52 embedded input: Medium onion, sliced; 1 Branch Parsley — No52 embedded input: Parsley branch, chopped; 1 Garlic clove — No52 embedded input: Garlic clove, chopped; 1 Branch Celery stalk — No52 embedded input: Celery branch, chopped; 1 Branch Chervil — No52 embedded input: Chervil branch, chopped; 1 Branch Leek — No52 embedded input: Leek branch, chopped; 1 Tablespoon Salt — No52 embedded input: Salt; source unit: tablespoon; 10 Black peppercorn — No52 embedded input: Whole black peppercorns; 1 Clove — No52 embedded input: Whole clove; 5 Allspice — No52 embedded input: Whole allspice berries; 1 Sprig Bay leaf — No52 embedded input: Bay-leaf sprig; 0.25 Teaspoon Thyme — No52 embedded input: Thyme, estimated from one saltspoon; source unit: teaspoon; 2370 Millilitre Water — No52 embedded input: Boiling water, about two and a half US quarts; source unit: millilitre; 1 Carrot — Red carrot, peeled; 1 Turnip — White turnip, peeled; 1 Preserved truffle — ONE small plain food-purpose preserved edible truffle, cut into small stars; actual mass is unprinted.; 1 Red pepper — ONE fresh red sweet bell pepper selected as the modern Spanish-sweet-pepper approximation; cut into small stars.; 1 Hard-boiled egg white — The WHITE of ONE fully hard-boiled pasteurized-shell egg, cut into small stars; yolk unused. Quantity one counts one white, not an additional whole egg in the soup.; 2 Tablespoon Cooked pea — Cooked green peas; source unit: tablespoon; 59 Millilitre Sherry — Sherry, half gill; source unit: millilitre; Water — No52 embedded input: Cold water for initial infusion

Consommé American Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1964. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Keep hard-boiled egg white safe and do not claim an exact six-cup soup yield. Limites : Optional stock bones are omitted. Preserved truffle,fresh red sweet bell pepper and hard-boiled white from a pasteurized-shell egg are selected. The stock is prepared once; its reserved pint returns completely. Root and star-cut waste,finished stock volume and portions remain unmeasured; no physical trial is claimed.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

907 Gramme approximately 2 poundsBeef shinNo52 embedded input: Raw beef shin, cut up; source unit: gramme
1 CarrotNo52 embedded input: Medium carrot, sliced
1 TurnipNo52 embedded input: Medium turnip, sliced
1 OnionNo52 embedded input: Medium onion, sliced
1 Branch ParsleyNo52 embedded input: Parsley branch, chopped
1 Garlic cloveNo52 embedded input: Garlic clove, chopped
1 Branch Celery stalkNo52 embedded input: Celery branch, chopped
1 Branch ChervilNo52 embedded input: Chervil branch, chopped
1 Branch LeekNo52 embedded input: Leek branch, chopped
1 Tablespoon SaltNo52 embedded input: Salt; source unit: tablespoon
10 Black peppercornNo52 embedded input: Whole black peppercorns
1 CloveNo52 embedded input: Whole clove
5 AllspiceNo52 embedded input: Whole allspice berries
1 Sprig Bay leafNo52 embedded input: Bay-leaf sprig
0.25 Teaspoon ThymeNo52 embedded input: Thyme, estimated from one saltspoon; source unit: teaspoon
2370 Millilitre WaterNo52 embedded input: Boiling water, about two and a half US quarts; source unit: millilitre
1 CarrotRed carrot, peeled
1 TurnipWhite turnip, peeled
1 Preserved truffleONE small plain food-purpose preserved edible truffle, cut into small stars; actual mass is unprinted.
1 Red pepperONE fresh red sweet bell pepper selected as the modern Spanish-sweet-pepper approximation; cut into small stars.
1 Hard-boiled egg whiteThe WHITE of ONE fully hard-boiled pasteurized-shell egg, cut into small stars; yolk unused. Quantity one counts one white, not an additional whole egg in the soup.
2 Tablespoon Cooked peaCooked green peas; source unit: tablespoon
59 Millilitre approximately 4 US tablespoonsSherrySherry, half gill; source unit: millilitre
WaterNo52 embedded input: Cold water for initial infusion

Method

Steps

Step 1
Prepare full No52 ONCE. Put907g raw beef shin with its listed sliced carrot,turnip,onion,chopped parsley,garlic,celery,chervil,leek,salt,whole peppercorns,clove,allspice,bay and thyme in a saucepan. Omit optional trimmings and bones. Add enough cold water to nearly cover, amount unprinted; infuse ONE source hour under refrigeration.
Step 2
Heat while stirring FIVE source minutes, then add the separate2370mL boiling water. Bring to a boil,cover and simmer NINETY source minutes. Strain through clean food-purpose cloth into another saucepan, removing all meat and aromatics. Measure and keep the actual finished consommé hot; neither starting water nor a parent six-cup title establishes yield.
Step 3
Reserve473mL,ONE PINT,of this SAME finished batch. Cut the ONE peeled red carrot,ONE white turnip,ONE preserved truffle,ONE fresh red sweet bell pepper and WHITE of ONE fully hard-boiled pasteurized-shell egg into small star-shaped pieces. Boil ONLY carrot and turnip stars in the reserved pint for TWENTY source minutes.
Step 4
Return ALL reserved liquid and cooked carrot/turnip stars to the remaining SAME consommé. Add the truffle,pepper and egg-white stars,TWO tablespoons already-cooked green peas and59mL sherry. Boil FIVE source minutes,then serve hot. Add no second pint and no egg yolk.
Step 5
Optional chicken or beef bones/parings are omitted in this documented preparation.

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