CookEat Recipe
Bread Potage with Chervil
Golden French-bread toasts in a hot beef consommé, finished with parsley and chervil.
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 actual consommé through a clean food-safe fine cloth into a clean vessel, removing the meat and aromatics. Keep the strained broth hot for immediate use.
Step 4
Toast the twelve thin slices French bread until golden. Put them in a warm soup tureen with half a teaspoon very finely chopped parsley and the leaves from the remaining two chervil branches.
Step 5
Pour all the hot strained consommé over the toasts and herbs, and serve immediately.
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