Consomme
Show: Emeril LiveEpisode: Back to the Basics
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- Recipe categories: Poultry, Chicken, Vegetables, Carrot, Celery, Leek,
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By mike_hestness_1...
Bothell, WA
on December 01, 2008
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I made this recipe for the first time yesterday and I have to say it came out wonderful. I modified this a bit as I didn't need a full gallon so I used the same amount of meat but used half of the stock. I don't have a kitchen scale so I just used about 1/2 cup of each of the vegetables. The result was a very rich consomme.
I didn't have a problem with not cooking this in a non spigot pot, I just carefully removed the raft using a large slotted spoon then strained it through cheese cloth twice. I also found that I didn't need this to be on medium heat as once the raft forms I monitored the temp as it kept boiling over so I turned it down to low
It's really essential to have brunois carrots, turnips and celery in this consomme as well as some tiny ball pasta. Serve pipping hot as this cools off quickly. I will be making this one again.