Consomme Madrilene and Whisk Wednesdays

Consomme: A consommé is made by adding a mixture of ground meats or mousselin with Mirepoix, tomatoes, and egg whites into either bouillon or stock. This is then slowly brought to a simmer, and carefully kept there until the desired product is reached. The act of simmering brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Eventually, all the solids will form a 'raft' at the surface of the liquid, which is held together by the egg protein. The resulting concoction is then a clear liquid that has either a rich amber colour (for beef or veal consommé) or a very pale yellow colour (for poultry consommé). It is then carefully drawn from the pot and passed again through a filter to ensure its purity, and then is put through the lengthy process of skimming all visible fats from its surface.


This week for Whisk Wednesdays we made Consomme Madrilene, chilled consomme with red peppers and tomatoes, from "Le Cordon Bleu At Home". I've never made Consomme before but it was great fun and incorporated several techniques that I've never done before. My consomme turned out wonderfully clear, so I guess I did it right!

There is quite a bit of waste as you discard all of the meat and vegetables but my dogs will love all these goodies. As the Madrilene simmered away the aroma of tarragon was outstanding! And I love tarragon! And how I wish I could have used some of my homegrown tomatoes for this, but here in Northern IL, we've got a ways to go before any tomatoes.

Consomme Madrilene

10 c. Chicken Stock, skimmed of fat and salt free
Salt
12 oz lean ground beef
1 leek (green part only), chopped fine
½ stalk celery, chopped fine
2 carrots, chopped fine
3 medium tomatoes, chopped
2 TBL finely chopped fresh herbs (parsley, chervil, and tarragon)
1 tsp fresh thyme leaves or ¼ teaspoon dried
½ bay leaf
2 egg whites
30 peppercorns, crushed

Garnish:
8 oz red bell pepper, diced fine
1 small tomato, peeled, seeded, and diced
Chervil or parsley leaves

Served chilled.



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