Consommé

Technical stages for Consommé :

• Gather tied meat and bones in a pot.
• cold water.
• Add coarse salt.
• Bring to a boil and .
• Caramelize the onions on the stove griddle.
• If no griddle, caramelize in a frying pan until the flat surface of the onions are black. Prick the onions with 2 cloves.
• Add the whole aromatic garnish to the pot.
• Cook regularly and slowly for three hours.
• When finished, remove the meat and reserve for another preparation.
• Pass the contents of the pot through a or a thin sieve.
• Leave to cool completely and store the pot in the fridge to cool the fats that float up to the surface.
• Remove the layer of fats using a spoon so that we obtain a lean mixture.
• Proceed to the clarification of the mixture.
• Adjust seasoning and keep warm in a bain-marie.
• Variation: It is possible to add a
• brunoise of diced carrots, turnips, peas and green beans to the consommé. At this stage, we would call it "consommé brunoise". There are also some other variations.