CookEat Recipe
Cream of Cucumbers Princesse
A smooth cucumber cream soup with green peas and small squares of savoury Royale custard.
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 the entire consommé through clean food-safe cheesecloth, removing the meat and aromatics. Divide it into small shallow containers, cool rapidly and refrigerate at 40°F or below within two hours. Keep it cold until making the custard; freeze the unused consommé for longer storage.
Step 4
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 5
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 6
Strain all the white veal broth through clean food-safe cheesecloth, removing the bones and vegetables. Divide it into small shallow containers, cool rapidly and refrigerate at 40°F or below within two hours. Keep the broth cold while preparing and chilling the custards; freeze the surplus for longer storage.
Step 7
Measure one actual gill of the finished consommé and bring it back to a boil, then let it cool in a shallow cold-water bath and keep refrigerated until cold. Whisk one whole pasteurized shell egg with one additional yolk separated from a pasteurized shell egg for one minute. Whisk in the cold one gill consommé and one gill pasteurized cream, three saltspoons salt, one saltspoon cayenne and a very little freshly grated nutmeg until evenly mixed.
Step 8
Preheat a controlled oven to 325°F with the door closed. Lightly butter four small individual pudding moulds and strain the custard mixture evenly into them. Put the moulds in a roasting pan and pour hot water around them to halfway up their sides, keeping water out of the custard.
Step 9
Cook in the closed oven, beginning to check after ten minutes as a guide. Continue until every custard is set through and reaches at least 160°F at its centre, keeping the surrounding water from boiling violently.
Step 10
Lift the moulds out of the bath. Cool promptly in a shallow cold-water or ice bath, keeping water out, and refrigerate at 40°F or below within two hours until cold and firm. Unmould and cut into small squares; keep refrigerated until finishing the soup.
Step 11
Wash, peel and quarter the four medium cucumbers, remove the seeds and cut the flesh into small pieces. Plunge into the separate one quart boiling water and boil for six minutes as a guide. Drain thoroughly on a sieve and discard this blanching water.
Step 12
Put the drained cucumber in a saucepan with one ounce butter. Cook on the hob for fifteen minutes as a guide, stirring frequently.
Step 13
Measure two actual quarts of the finished white veal broth and bring back to a boil. Add this to the cucumber with the separate one quart water and one peeled onion studded with the two cloves. Tie together two parsley branches, one chervil branch, one whole leek, one bay leaf and two celery branches, then add this bouquet. Season with one good teaspoon salt and half a teaspoon ground pepper, mix lightly and boil gently for one and a half hours as a guide.
Step 14
Mix three ounces rice flour with one gill pasteurized milk and half a gill pasteurized cream in a bowl. Whisk this into the soup with one saltspoon each cayenne and freshly grated nutmeg, then heat for five minutes as a guide, whisking until the flour is thoroughly cooked.
Step 15
Remove the studded onion and tied bouquet. Pass the soup through a fine conical strainer into a clean saucepan. Measure half a pint already-cooked green peas after draining, then add to the strained soup with the chilled custard squares needed for the garnish. Bring just to a boil, continuing gently until the peas and centres of the custard pieces reach 165°F. Pour into a hot soup tureen and serve promptly. Keep any unused custard squares refrigerated at 40°F or below.
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