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Unsalted Consommé Madrilène

Natural.Foodie's picture
Ingredients
  Ripe tomatoes 2 Large, sliced
  Whites of leeks 2 , chopped
  Onions 2 , sliced
  Carrot 1 , scraped and sliced
  Fresh lemon juice 2 Tablespoon
  Peppercorns 1⁄4 Teaspoon
  Unsalted chicken stock 2 Quart (8 Cups)
  Bay leaves 3
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cold water 1⁄4 Cup (4 tbs)
  Black pepper To Taste
Directions

MAKING
1. In a large pot or soup kettle, place vegetables, lemon juice, peppercorns, stock and bay leaves.
2. Bring it to boil, reduce heat to low and cover partially with a lid leaving about 1 inch to allow steam to escape.
3. Simmer for 2 hours.
4. Soften the gelatin in the water.
5. Add gelatin mixture to hot consommé and stir until completely dissolved.
6. Cool slightly and strain through a fine strainer.
7. Add pepper to taste.
8. Cool to room temperature, pour into a 1-1/2-quart mold and refrigerate.
9. When the consommé is completely jelled, unmold by loosening the edges with the tip of a sharp knife, dipping the mold up to the rim in hot water for a few seconds and inverting onto a plate.
10. Cut off the part containing the sediment and discard.

SERVING
11. Cut up the clear part and serve in sherbet glasses or cups.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

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