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Beef consommé with tomato

Recipe from: 6/1/1994 12:00:00 AM
Ingredients 6
Servings 6


  • 1
    good beef stock
  • 100
    lean steak
  • 2
    egg whites, and shell (optional)
  • salt and white pepper
  • 45
    dry sherry
  • 2
    firm tomatoes, skinned, seeded and quartered


1. Place the stock into a large saucepan and heat gently. Using two forks, shred meat finely and add to stock. Season stock very well, almost to the point of over-seasoning. 2. Whisk up the egg whites (and crushed egg shell) lightly, before adding to the stock. Bring to the boil, whisking all the time. As the stock comes to the boil, stop whisking at once and allow stock to boil up to the top of the pan. 3. Reduce the heat and simmer gently for about 10 minutes, making sure that the crust of egg white is not disturbed or stirred. 4. Remove pan from the heat and have a scalded bowl or two ready and a cloth or tea towel. (To scald, boil cloth for at least 10 minutes and pour boiling water in the bowls to remove any traces of grease/fat that could cloud the consommé). 5. With someone holding the four ends of the scalded cloth, carefully strain the consommé through the cloth into a scalded bowl. The consommé should be completely clear or the above process can be repeated a second time. 6. Rinse the tomato and slice each quarter into 2-3 strips. In a scalded saucepan, reheat the consommé, with sherry and add tomato strips. Adjust seasoning and serve this impressive soup in a scalded glass bowl.

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