Consommé Recipe
clarified veal broth, herb Célestine, julienned root vegetables
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Ingredients
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Broth
Herb Célestine
Julienned Root Vegetables
Method
Preparation of Broth
- 1
Roasting the Bones
Preheat the oven to 200°C (400°F). Place the veal bones in a roasting pan and roast for 45 minutes until browned.
- 2
- 3
Straining the Broth
After simmering, strain the broth through a fine sieve or cheesecloth to remove solids. Allow to cool, then refrigerate overnight. Skim off the fat that solidifies on top.
Herb Célestine Preparation
- 4
Whisking the Eggs
In a mixing bowl, whisk the eggs until well combined. Stir in the chopped parsley, chervil, and salt.
- 5
Cooking the Herb Célestine
Pour the egg mixture into a lightly greased rectangular baking dish. Bake in a preheated oven at 160°C (320°F) for 15-20 minutes until set. Let cool, then cut into thin strips.
Vegetable Preparation
- 6
Julienning the Vegetables
Using a sharp knife, julienne the carrot, turnip, and parsnip into thin strips. Season with salt.
Final Assembly
- 7
Serving the Consommé
Reheat the clarified broth gently. In serving bowls, place a small amount of julienned root vegetables and top with the hot broth. Garnish with strips of Herb Célestine before serving.
