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Categories:Viewed: 65 - Published at: 5 years ago
Ingredients
- 4 large egg whites plus shells, crushed
- 1 lb plum tomatoes, quartered
- 1 lb celery (5 to 6 large ribs), cut into 1-inch pieces
- 1/2 lb lean ground sirloin
- 1 tablespoon kosher salt
- 20 black peppercorns, cracked
- 6 cups veal stock
- Accompaniment: tiny choux puffs
- Garnish: celery leaves and diced seeded peeled tomatoes
Method
- Whisk egg whites in a large bowl until foamy and add eggshells.
- Separately pulse tomatoes and celery in a food processor until coarsely chopped, then add to egg whites.
- Whisk in beef, salt, and peppercorns.
- Heat veal stock, if jellied, in a 4-quart heavy saucepan just until it becomes liquid, then whisk in beef mixture.
- Heat over moderately high heat, stirring and scraping bottom constantly with a wooden spoon to prevent egg white from sticking, until stock comes to a simmer (this will take about 20 minutes).
- Reduce heat and gently simmer broth, without stirring, until all impurities rise to surface and form a crust, and broth underneath is clear, about 30 minutes.
- Ladle broth with crust into a large sieve lined with a double thickness of dampened paper towels set over a large bowl and let all liquid drain through.
- (If liquid doesn't drain completely, tap edge of sieve repeatedly with a metal spoon to help drain.)
- Broth should be completely clear; if it's not, repeat procedure with clean dampened paper towels.
- Discard solids.
- Before serving, bring consomme to a boil and season with salt.
- Ladle into bowls and top with profiteroles and garnishes.
