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Categories:
beef consommestock lean beef veal beef water salt onions carrots mace cinnamon thyme marjoram summer bay leaves meatballs ground pork onion salt pepper ground allspice flour milk egg dumplings butter water salt flour eggs base beef consomme carrot frozen
Viewed: 41 - Published at: a year agoIngredients
- Part 1:beef consomme/stock
- 3 lbs lean beef
- 3 lbs veal (knuckle-trim)
- 3 lbs cube beef
- 4 quarts water
- 2 teaspoons salt
- 2 medium onions, quartered
- 2 whole carrots
- 1 small turnip
- 1 leaf mace
- 1 inch cinnamon stick
- 1 sprig thyme
- 1 sprig marjoram
- 1 sprig summer savory
- 2 small bay leaves
- Part 2: meatballs
- 1/2 lb ground pork or 1/2 lb beef
- 1 medium onion, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/4 teaspoon ground allspice
- 3 teaspoons flour
- 3 teaspoons milk
- 1 egg
- Part 3: dumplings
- 1/2 cup butter
- 1 cup water
- 1 1/2 teaspoons salt
- 1 cup flour
- 3 eggs
- Part 4: the soup base
- 2 quarts beef consomme
- 1 cup sliced cooked carrot
- 1 cup frozen, cooked fresh peas
Method
- For Part 1 combine all ingredients in a large oven safe pot and cook in a slow oven for 12 hours.
- Strain-cool-strain again-to get a clear consomme.
- Measure 2 quarts and freeze the rest.
- For part 2 combine all ingredients in a food processor and puree until very smooth.
- Turn out into a medium bowl, cover and let stand 1 hour.
- With a teaspoon and your hand form 40 small, oval meatballs.
- Bring 2-3 inches of salted water to boil in a skillet and boil meatballs for 5-6 minutes-plunge into cold water and drain.
- Repeat until all of the meatballs are cooked.
- Set aside.
- For part 3 take the butter, water and salt, put into a pot and bring to a boil.
- Add the flour and stir vigorously.
- When dough is forming a ball and pulling away from sides remove from heat and let stand about 10-12 min.
- Add eggs one at a time stirring very well after each addition.
- Using the same method as for meatballs make 40 small dumplings-into the salted water they go for around 7-8 min.
- Remove and drain.
- Set aside.
- For part 4 in a large pot bring the consomme to a boil, add veg, meatballs and dumplings.
- Return to a boil, reduce and simmer until meatballs and dumplings are heated through.
