CookEat Recipe

Consommé Argenteuil

Name: Consommé Argenteuil
Ingredients: 907 Gramme Beef shin — Raw beef shin, cut up; 1 Carrot — Medium carrot, sliced; 1 Turnip — Medium turnip, sliced; 1 Onion — Medium onion, sliced; 1 Branch Parsley — Parsley branch, chopped; 1 Garlic clove — Garlic clove, chopped; 1 Branch Celery — Celery branch, chopped; 1 Branch Chervil — Chervil branch, chopped; 1 Branch Leek — Leek branch, chopped; 1 Tablespoon Salt — Salt; 1906 source measure retained without conversion; 10 Black peppercorn — Whole black peppercorns; 1 Clove — Whole clove; 5 Allspice — Whole allspice berries; 1 Sprig Bay leaf — Bay-leaf sprig; 1 Saltspoon (source measure) Thyme — Thyme, source 1 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon; 2370 Millilitre Water — Boiling water, about two and a half US quarts; 1 Bunch Asparagus — Fresh asparagus, only tender half-inch pieces; 1 Quart Water — Water for asparagus, discarded; 1906 source measure retained without conversion; 0.5 Teaspoon Salt — Salt for asparagus boil; 1906 source measure retained without conversion; 0.5 Teaspoon Sugar — Sugar for asparagus boil; 1906 source measure retained without conversion; 1 Teaspoon Sugar — SEPARATE sugar added to consommé; 1906 source measure retained without conversion

Documentary adaptation of printed No1741; source timings are guides, with actual output and safe endpoints to be measured.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

907 Gramme Beef shinRaw beef shin, cut up
1 CarrotMedium carrot, sliced
1 TurnipMedium turnip, sliced
1 OnionMedium onion, sliced
1 Branch ParsleyParsley branch, chopped
1 Garlic cloveGarlic clove, chopped
1 Branch CeleryCelery branch, chopped
1 Branch ChervilChervil branch, chopped
1 Branch LeekLeek branch, chopped
1 Tablespoon SaltSalt; 1906 source measure retained without conversion
10 Black peppercornWhole black peppercorns
1 CloveWhole clove
5 AllspiceWhole allspice berries
1 Sprig Bay leafBay-leaf sprig
1 Saltspoon (source measure) ThymeThyme, source 1 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon
2370 Millilitre WaterBoiling water, about two and a half US quarts
1 Bunch AsparagusFresh asparagus, only tender half-inch pieces
1 Quart WaterWater for asparagus, discarded; 1906 source measure retained without conversion
0.5 Teaspoon SaltSalt for asparagus boil; 1906 source measure retained without conversion
0.5 Teaspoon SugarSugar for asparagus boil; 1906 source measure retained without conversion
1 Teaspoon SugarSEPARATE sugar added to consommé; 1906 source measure retained without conversion

Method

Steps

Step 1
Prepare No52 ONCE: Put the cut beef and all measured vegetables, herbs and seasonings in a clean large saucepan. Add enough cold water to nearly cover the solids and leave to infuse for the printed one hour, keeping this raw-meat mixture refrigerated rather than on an unrefrigerated range.
Step 2
Prepare No52 ONCE: Bring the mixture to heat, stirring gently for the printed five minutes. Pour in the measured boiling water, bring back to a boil, cover and lower to a gentle simmer.
Step 3
Prepare No52 ONCE: Simmer for the printed one and a half hours. Strain through a clean fine sieve and cloth into a clean vessel. Reserve strained measured broth safely hot for the present garnish; do not serve parent separately.
Step 4
Hold the already prepared and strained measured No52 broth safely hot for this garnish, without six-cup parent service.
Step 5
Trim a bunch asparagus to tender half-inch pieces, record trimmed mass, boil in quart water with half-teaspoon each salt/sugar for source twenty minutes; drain and DISCARD that cooking water.
Step 6
Add only drained asparagus to No52, add SEPARATE teaspoon sugar, boil source ten minutes, measure actual final volume and serve hot from tureen.

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