Veal Consommé

Easy Food Recipes and Cooking - Veal Consommé

Yield 1 gallon
10 egg whites
1 lb mirepoix
3 lbs ground veal
8 oz tomato purée
1 gallon fresh veal or beef stock, chilled
1 bouquet garni*

Veal Consommé

Make sure all ingredients are kept cold until ready to use. In a medium bowl, lightly whip the egg whites until frothy.

1. Combine the whites with the mirepoix, ground veal and tomato purée. Combine with stock in a tall stockpot and stir. Add the bouquet garni and place over medium heat. Very slowly bring to a simmer until the raft begins to form. This should occur at around 120°F to 125°F.

2. Once the raft forms, adjust the heat so that only the occasional bubble rises to the top. Simmer for 90 minutes.

3. Meanwhile, carefully create a hole in the center of the raft with enough space to allow in a small ladle.
Periodically ladle a small amount of the liquid over the raft. Take great care not to break apart the raft, as this will cause the soup to become cloudy. Using a slotted spoon or skimmer, carefully remove the raft and discard. Strain the liquid through a fine-mesh strainer lined with cheesecloth. Place the liquid in the refrigerator overnight. Once chilled, any remaining fats will congeal on the surface, making them easy to skim from the top.

4. If time doesn’t allow for the liquid to chill overnight, gently skim the surface of the liquid with a paper towel, absorbing any remaining bits of fat. Gently reheat the soup and season with salt as needed. Serve traditionally in a saucer and garnish with thin slices of mushroom. For best results, do not reheat the consommé more than once.