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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Reduce the beef stock by boiling down to half in a large stockpot over medium heat with semi-open lid. | 2. Set the 2 onion halves on aluminum foil on a hot burner and caramelize the surfaces for approx 10 min minimum. | 3. They need to burn black, while doing so, do not lift off the foil to check. The rim of the onion will turn black and then you can check. | 4. This will not influence the taste of the consommé, but make the color dark brown. | 5. Chop all the vegetables (not the spices!) in the food processor till very coarse. | 6. Add the beef cubes and pulse several more times, but do not puree! | 7. Put the mix into a bowl and add the 3 egg whites. Incorporate the mixture well and add the spices. | 8. Whisk the mix into the warm beef stock reduction and let simmer without boiling. | 9. Carefully stir mixture and scrape the bottom of the pot to prevent burning, until the egg foam starts to rise to the top, about 30 minute. | 10. When the egg foam starts to solidify, make a small hole into the middle with a wooden spoon, this will keep the mass compact and easier to handle later. | 11. Continue to simmer, until the egg foam mixture is solid, about another 30 minutes. | 12. Remove pot from heat. | 13. Skim the egg foam mix carefully off the top with a slotted ladle.*. | 14. Line a sieve with dampened cheeseclothes or a cotton dishtowel and ladle the consommé 1 spoonful after another through the sieve into a big sauce pan. | 15. If for any reason the consommé is NOT clear at this stage, reheat and add 3 more egg whites to the consommé. This should pick up any left over particles in the liquid. | 16. Always move the fluids slowly and carefully. | 17. Repeat the sieving process, if necessary. | 18. Heat consommé gently and season with salt to taste. | 19. The consommé should be of a warm brown color. | 20. Best as a soup in a French gourmet dinner. | 21. * Do not discard the leftover solid foam etc, but let it cool down and let your pooch have a healthy, yet luxurious Sunday treat! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stock	16	cups		2741.76	298.7712	101.2032	129.4272
onion	1		cut	64.0	14.944	1.76	0.16
onion	1		quartered	64.0	14.944	1.76	0.16
carrot	1		peeled cut	20.5	4.79	0.465	0.12
celery	1	stalk	cut	10.24	1.9008	0.4416	0.1088
parsley	2	tablespoons	packed	2.736	0.4811	0.2257	0.06
leaf thyme	1/2	teaspoon		-	-	-	-
black peppercorn	5			-	-	-	-
juniper berry	2			-	-	-	-
beef steak	1 1/2		trimmed cut round	2101.2048	0.0	112.2003	183.6004
egg white	3			51.48	0.7227	10.790999999999999	0.1683

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.