Bones: Recipes, History, and Lore by Jennifer McLagan

Author:Jennifer McLagan
Language: eng
Format: mobi, epub, pdf
Tags: Cooking (Meat), Specific Ingredients, Methods, Medical, Cooking, General, Courses & Dishes, Orthopedics, Bones, Cookery (Meat), Meat
ISBN: 9780060585372
Publisher: HarperCollins
Published: 2005-10-13T10:00:00+00:00

1. Place the cold stock in a large saucepan and heat it just until it liquefies. Remove the saucepan from the heat.

2. Place the leek, carrot, and parsley in a food processor and process until finely chopped. Add the meat, egg whites, and 2 tablespoons water and blend again until well mixed. Stir this mixture into the stock and bring to a boil over medium-high heat, stirring constantly with a spatula or wooden spoon, scraping the bottom of the saucepan to prevent the egg white from sticking. As the liquid approaches a boil, it will appear to curdle; don’t panic, that is what you want. As soon as it begins to boil, stop stirring, and remove the saucepan from the heat. The whites will form a congealed mass, which will puff up and then crack as the steam escapes.

3. Reduce the heat to very low and return the saucepan to the heat, making a larger hole in the egg white mass with a spoon to allow the steam to escape. Simmer very gently—you want to see small bubbles of steam break the egg white mass—for 45 minutes. Remove the saucepan from the heat and let stand for 5 minutes.

4. Line a sieve with a double thickness of damp cheesecloth or a dampened thin cotton tea towel and place it over a bowl. Using a skimmer or large slotted spoon, carefully lift off as much of the egg white mass as you can and set aside in another bowl. Ladle the consommé into the sieve and allow it to drip slowly through the cloth. As you get closer to the bottom of the saucepan, you might notice that the clear consommé is being muddied by bits of egg white. Don’t worry, just add it to the sieve. Check the bowl with the egg white debris and pour any liquid that has escaped from it into the sieve. Allow all the liquid to drip slowly through the sieve; don’t be tempted to press on the egg whites, as that would cloud the consommé.

5. You will have about 5 cups (1.251) clear consommé in the bowl and a mess of congealed egg white to discard. Season the consommé with about ¼ teaspoon salt. Serve hot or allow it to cool, then chill and serve cold. If you serve the consommé cold, you will probably need to boost the seasoning, as cold dulls the flavor.

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