What is a Consommé?
A consommé is a stock or broth that has been clarified to remove impurities so that it is crystal clear. Well-prepared consommés should be rich in flavor from the main ingredient (the protein). Beef and game consommés should be dark in color. Poultry consommé should be golden/light amber color. A Consommé should be clear of any fat and should have a substantial body as a result of its high gelatin content.
What is Mirepoix?
Mirepoix, pronounced meer-pwa, is a mixture of coarsely chopped onions, carrots, and celery. It is used to flavor stocks, stews, and other foods. Mirepoix is generally a mixture (by weight) of 50% onions, 25% carrots, and 25% celery. Onion skins are usually used for brown stocks to add color. It is not recommended to peel the carrots or celery because of the flavor that it carries. The ingredients are chopped according to the stock’s cooking time. If the cooking time is short, then chop the vegetables in small dice. If the cooking time is long, then chop the vegetables in a large dice. This is done to ensure that all possible flavors are extracted.
What Does it Mean to Brûlé An Onion?
The term brûlé refers to being bunt; scorched; burned; caked. This recipe calls for an onion to be brûlé. To Brûlé the onion, slice a whole onion in half. Lay the flat surface of the onion in a pan until burnt. This method is used to spark the natural sugars in an onion when expposed to high heat.
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21 (6 fl. oz. each)
- 10 Egg Whites
- 2 lbs. Beef, ground
- 1 lb. Mirepoix
- 12 oz. Tomatoes, seeded & diced
- 5 qt. Beef Broth
- 2 Onion Brûlés
- 2 Bay Leaves, dried
- 1/2 tsp. Thyme, dried whole
- 1/2 tsp. Pepper, whole black
- 8 Sprigs Parsley, fresh
- 2 Cloves, whole
- To Taste Salt
- 1/2 oz. Roasted Carrots Cut Into Matchsticks
- 1/2 oz. Roasted Leek Cut Into Rounds
- 1/2 oz. Mushroom
Whip the egg whites until slightly frothy.
Combine the egg whites, beef, mirepoix and tomatoes in an appropriate stockpot.
Add the broth or stock; mix well and add the onions brûlés and sachet.
Bring the mixture to a simmer over moderate heat, stirring occasionally. Stop stirring when the raft begins to form.
Break a hole in the center of the raft to allow the consommé to bubble through.
Simmer until full flavor develops, approximately 11⁄2 hours.
Strain through several layers of cheesecloth, degrease and adjust the seasonings.
Place garnish in bowl and fill with hot consommé- approximately 8 ounces.
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