CookEat Recipe
Consommé Suédois
Beef consommé poured over thin toasts topped with finely diced braised vegetables, egg yolk and Parmesan.
Method
Steps
Step 1
Have the finished beef consommé ready in a clean saucepan. If it is chilled or thawed, bring the portion you will use to a rolling boil while stirring and verify at least 74°C for fifteen seconds. Keep it gently simmering.
Step 2
Preheat a conventional oven to 375°F. Peel or trim the carrot, turnip, onion, leek and quarter of a small cabbage. Wash them as appropriate and cut all five vegetables into exceedingly small square pieces.
Step 3
Put all the prepared vegetables in a hob-and-oven-safe pan with the half ounce of butter, the half teaspoon of salt and the two saltspoons of ground black pepper. Ladle in enough hot consommé to cover the vegetables. Fit the lid tightly and bake for about forty-five minutes, until all the vegetables are tender.
Step 4
Remove the pan from the oven. Add the egg yolk and the tablespoon of grated Parmesan to the hot vegetables and mix briskly with a wooden spoon, keeping the whole vegetable mixture.
Step 5
Lightly toast the twelve thin slices of stale French bread. Divide all the vegetable mixture over the twelve toasts and arrange them in a single layer on a broiler-safe metal tray.
Step 6
Preheat a hot electric broiler whose manufacturer expressly permits the door to remain in its open broil-stop position. Use the mode and rack position specified by its manual. Grill the toasts with the door in that position for about ten minutes, watching continuously to prevent scorching. Continue as needed until the egg-enriched toppings are cooked through and their thickest centres reach at least 74°C for fifteen seconds; do not judge cooking from browning alone.
Step 7
Place all twelve prepared toasts in a heated soup tureen. Pour the remaining hot consommé over them and serve immediately.
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