CookEat Recipe
Consommé Andalouse
Clear beef consommé with tomato royale slices and tender sliced cucumber.
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
Measure two actual gills of the finished tomato sauce into a small pan. Reduce on the stovetop to one third of its starting volume, then transfer all the reduced sauce to a bowl and let cool slightly.
Step 8
Mix the one gill cream, half a gill pasteurized milk and three pasteurized egg yolks into the reduced tomato sauce. Add one saltspoon salt and half a saltspoon cayenne and whisk until smooth.
Step 9
Heat the oven to 150°C. Lightly butter three small individual pudding moulds and strain the tomato custard through clean food-safe cheesecloth into them. Put them in a pan and add hot water around them to halfway up their sides, keeping water out of the custard. Bake with the door closed, beginning to check after about ten minutes and continuing until each custard is set through and reaches at least 160°F, without letting the bath boil violently.
Step 10
Remove from the bath, cool promptly and refrigerate at 40°F or colder within two hours until cold and firm. Unmould and cut into thin slices.
Step 11
Once the royales are cold, wash, peel and slice the one small cucumber. Boil in the separate one pint water with half a teaspoon salt for ten minutes, until tender. Drain and keep ready for prompt assembly.
Step 12
Strain the hot consommé once more through clean food-safe cheesecloth into a clean saucepan. Add all the tomato royale slices and gently heat until the chilled pieces reach at least 165°F. Put the drained cucumber in a warm soup tureen, add the hot royale slices and consommé and serve promptly.
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