A sparkling clear consommé is smart and delicious and an ideal starter for a party as it is both light and at the same time fulfilling. The consommé and vegetable brunoise can both be prepared ahead of time.

Ingredients

Serves 6

  • 1.7 litres well flavoured beef stock
  • salt and freshly ground pepper
  • 350g boneless shin of beef, free of any fat and finely chopped or minced
  • 1 small carrot, finely chopped
  • green tops of 2 leeks, finely chopped
  • 2 stalks of celery, finely chopped
  • 2 ripe tomatoes, quartered and seeded
  • 3 egg whites
  • 1-2 tablespoons (1-2 American tablespoons + 1-2 teaspoons) medium or dry sherry (optional)

Consommé brunoise garnish

  • small carrot, stalk celery, small leek
  • boiling salted water

Method

  • Mix the chopped beef, carrots, leeks, celery, tomatoes and egg whites in a bowl.
  • Pour on the cold stock, whisk well and season.
  • Pour into a stainless steel saucepan. Bring slowly to the boil on a low heat, whisking every now and then - this should take about 10 minutes.
  • As soon as the mixture looks cloudy and slightly milky, stop whisking.
  • Allow the filter of egg whites to rise slowly to the top of the saucepan. Do not stir the consommé.
  • Allow to simmer very gently for 45 minutes to 1 hour to extract all flavour from the beef and vegetables. Add sherry if desired.
  • Put a coffee filter paper into a sieve and gently ladle the consommé into it, being careful not to disturb the filter.
  • Do not press the sediment in the filter or the consommé will not be sparkling clear. Taste and correct seasoning.
  • If serving the consommé hot, bring it almost to a boil and add any flavourings and garnish just before serving. Do not cook the garnish in the consommé as it will become cloudy. Do not allow to boil.

To make the consommé brunoise:

  • Peel and cut the carrot, celery, and leek into very thin strips and then into tiny dice. The tinier the dice the prettier the garnish.
  • Cook the diced vegetables in boiling salted water for 1-2 minutes or until just tender. Drain and refresh. Add the garnish to the hot consommé just before serving.