How to cook consommé
Products
Beef bones - 1.5 kilograms
Ground beef - 150 grams
Eggs - 2 squirrels
Onions - 2 heads
Celery - 2 petioles
Carrots - 1 piece
Black peppercorns - 1 teaspoon (side-to-side)
Salt - 1 tablespoon
Ice - 100 grams (crushed)
Water - 6 liters (double fill)
Food preparation
1. Wash one carrot and two celery stalks. Cut into 3 pieces.
2. Peel two onions, cut each in half.
3. Place one and a half kilograms of washed beef bones in a saucepan with three liters of water.
4. Stop heating when the water boils. Drain the water, rinse the bones under the tap, wash the pan.
5. Return the bones to the pot, pour 3 liters of water. Cook for 2.5 hours. The fire is very small, the broth should languish.
6. Put onions, carrots, celery, a teaspoon of peppercorns and a tablespoon of salt in the broth. Cook for 30 minutes.
7. Strain the broth.
How to make consomme
1. Beat two egg whites, then stir in 150 grams of ground beef and 100 grams of ice.
2. Add minced meat with proteins to the pan with strained broth, put the pan on fire.
3. Cook for 15 minutes. Then strain the broth through a fine sieve - the consomme is ready.
Fusofacts
1. Consomé is a rich, completely transparent broth made from beef or chicken. A dish of French cuisine, which became very popular in Russia at the beginning of the 19th century.2. Recipe for double consommé: pieces of meat are put into the cooked broth (for this recipe, about 750 grams) and cooked until cooked, then the broth is cleaned of small fragments of animal protein with minced meat and beaten egg white.
3. Thoroughly strain the broth at the final stage of cooking, using a folded piece of gauze, which is recommended to be put in a sieve, will help.
4. Consomme is served with pies (mostly meat filling). You can supplement the consomme with boiled mushrooms or vegetables - they are poured with broth directly on the table.