Beef Consommé With Herbed Crepes Julienne Food

BEEF CONSOMMé WITH HERBED CREPES JULIENNE

Steps:

• Make consommé:
• Make 2 crêpes (procedure follows) with the herbed crêpe batter and cut them into julienne strips. In a baking pan spread the shanks, the onions, and the carrot, brown the mixture well in a preheated 450°F. oven, and transfer it to a kettle. Add 2 cups water to the baking pan, deglaze the pan over moderately high heat, scraping up the brown bits, and add the liquid to the kettle with 3 1/2 quarts cold water, the celery, the salt, and the cheesecloth bag. Bring the water to a boil, skimming the froth, and simmer the mixture, adding boiling water if necessary to keep the ingredients barely covered, for 3 hours. Add the chicken and enough water to cover the mixture and simmer the mixture, skimming it, for 2 to 3 hours, or until it is reduced to about 2 quarts. Remove the chicken and reserve it for another use. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock, remove the fat,and clarify the stock.
• To clarify stock:
• In a kettle combine the stock, the shells, the egg whites, the scallions, and, if necessary, salt and pepper to taste. Bring the liquid to a boil, stirring, simmer the stock, undisturbed, for 20 minutes, and ladle it through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl. Makes about 6 cups clarified stock.
• In a large saucepan heat the consommé over moderately low heat until it is hot and serve it garnished with the chives and the julienne herbed crêpes.
• To make crêpes:
• In a blender or food processor blend the flour, the broth, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 16 crêpes.
• Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

BEEF CONSOMME

Steps:

• Whip egg whites until frothy.
• Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
• Add COLD beef broth, mix well.
• Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
• Add salt to taste to broth.
• Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
• Stirring occasionally.
• The beef and vegetable mixture will eventually harden and rise to the top.
• Do not stir after this has happened.
• Break a hole in the beef mixture to allow broth to bubble through.
• Simmer approximately 90 minutes.
• Strain through cheesecloth, degrease.
• Adjust seasoning.

BEEF CONSOMME

Steps:

• Reduce the beef stock by boiling down to half in a large stockpot over medium heat with semi-open lid.
• Set the 2 onion halves on aluminum foil on a hot burner and caramelize the surfaces for approx 10 min minimum.
• They need to burn black, while doing so, do not lift off the foil to check. The rim of the onion will turn black and then you can check.
• This will not influence the taste of the consommé, but make the color dark brown.
• Chop all the vegetables (not the spices!) in the food processor till very coarse.
• Add the beef cubes and pulse several more times, but do not puree!
• Put the mix into a bowl and add the 3 egg whites. Incorporate the mixture well and add the spices.
• Whisk the mix into the warm beef stock reduction and let simmer without boiling.
• Carefully stir mixture and scrape the bottom of the pot to prevent burning, until the egg foam starts to rise to the top, about 30 minute.
• When the egg foam starts to solidify, make a small hole into the middle with a wooden spoon, this will keep the mass compact and easier to handle later.
• Continue to simmer, until the egg foam mixture is solid, about another 30 minutes.
• Remove pot from heat.
• Skim the egg foam mix carefully off the top with a slotted ladle.*.
• Line a sieve with dampened cheeseclothes or a cotton dishtowel and ladle the consommé 1 spoonful after another through the sieve into a big sauce pan.
• If for any reason the consommé is NOT clear at this stage, reheat and add 3 more egg whites to the consommé. This should pick up any left over particles in the liquid.
• Always move the fluids slowly and carefully.
• Repeat the sieving process, if necessary.
• Heat consommé gently and season with salt to taste.
• The consommé should be of a warm brown color.
• Best as a soup in a French gourmet dinner.
• * Do not discard the leftover solid foam etc, but let it cool down and let your pooch have a healthy, yet luxurious Sunday treat!