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Consommé with Rice

Name: Consommé with Rice
Ingredients: 907 Gramme Beef shin — Raw beef shin for complete No.52 base; 1 Carrot — Carrot for No.52; 1 Turnip — Turnip for No.52; 1 Onion — Onion for No.52; 1 Branch Parsley — Parsley branch for No.52; 1 Garlic clove — Garlic clove for No.52; 1 Branch Celery — Celery branch for No.52; 1 Branch Chervil — Chervil branch for No.52; 1 Branch Leek — Leek branch for No.52; 1 Tablespoon Salt — Salt for No.52; 1906 source measure retained without conversion; 10 Black peppercorn — Black peppercorns for No.52; 1 Clove — Clove for No.52; 5 Allspice — Allspice berries for No.52; 1 Sprig Bay leaf — Bay sprig for No.52; 1 Saltspoon (source measure) Thyme — Thyme for No.52, source 1 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon; 2370 Millilitre Water — Boiling water for No.52, source two and a half quarts, not final output; 85 Gramme Rice — Dry rice, source three ounces; 1 Teaspoon Salt — Salt for rice water; 1906 source measure retained without conversion; Water — Cold water for initial No52 raw-beef/vegetable infusion

Clear beef consommé carrying separately boiled rice.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

907 Gramme Beef shinRaw beef shin for complete No.52 base
1 CarrotCarrot for No.52
1 TurnipTurnip for No.52
1 OnionOnion for No.52
1 Branch ParsleyParsley branch for No.52
1 Garlic cloveGarlic clove for No.52
1 Branch CeleryCelery branch for No.52
1 Branch ChervilChervil branch for No.52
1 Branch LeekLeek branch for No.52
1 Tablespoon SaltSalt for No.52; 1906 source measure retained without conversion
10 Black peppercornBlack peppercorns for No.52
1 CloveClove for No.52
5 AllspiceAllspice berries for No.52
1 Sprig Bay leafBay sprig for No.52
1 Saltspoon (source measure) ThymeThyme for No.52, source 1 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon
2370 Millilitre WaterBoiling water for No.52, source two and a half quarts, not final output
85 Gramme RiceDry rice, source three ounces
1 Teaspoon SaltSalt for rice water; 1906 source measure retained without conversion
WaterCold water for initial No52 raw-beef/vegetable infusion

Method

Steps

Step 1
Prepare complete No.52: steep beef shin and listed vegetables/aromatics with just enough cold water to nearly cover for one hour, stir on heat five minutes, add two and a half quarts boiling water, covered-simmer one and a half hours, then strain. Measure actual finished consommé; keep hot. Optional beef/chicken trimmings from No.52 are not required.
Step 2
Boil three ounces dry rice separately in one quart water with teaspoon salt for the printed thirty-five minutes. Drain thoroughly, add rice to actual finished strained No.52 consommé and boil five minutes. Serve hot in a soup tureen.

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