CookEat Recipe
Consommé Magenta
Tomato-tinted beef consommé with small carrot, turnip and potato balls, green peas and fresh herbs.
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
While the consommé simmers, for the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 4
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 5
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 6
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 7
Use a very small Parisian vegetable scoop to cut as many round pieces as possible from the remaining two medium carrots, remaining two white turnips and two medium peeled raw potatoes. Keep the potato balls separate. Add the carrot and turnip balls to the consommé with one gill fresh shelled green peas and half a pint of the actual finished tomato sauce. Boil gently for forty-five minutes, until the vegetables are tender.
Step 8
While the carrot and turnip balls cook, boil the potato balls in the separate one pint water with half a teaspoon salt for fifteen minutes, until tender. Drain and keep hot until needed.
Step 9
Add the hot drained potato balls to the consommé with the leaves from the remaining one parsley branch and remaining one chervil branch. Cook for five more minutes and serve hot.
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