CookEat Recipe
Consommé Flamande
Clear beef consommé with diced root vegetables, cabbage and sorrel, poured over French-bread toasts.
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
Scrape and wash the separate one medium red carrot and one medium turnip, and wash the quarter small white cabbage. Cut them into small dice. Finely chop the separate one medium white onion. Put these vegetables in a small saucepan with one teaspoon sugar, half a teaspoon salt, half an ounce butter and the separate half pint cold water.
Step 5
Cover the vegetables with a lightly buttered sheet of food-safe baking parchment, then cover the saucepan. Boil gently on the stovetop for forty-five minutes, until tender. Remove the parchment and add all the vegetables and their cooking liquid to the hot consommé.
Step 6
Wash, drain and finely chop the six sorrel leaves and add them to the consommé. Boil for ten minutes. Lightly toast the six small slices French bread, put them in a warm soup tureen, pour the hot consommé and vegetables over them, and serve.
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