Cooking time: 1 hour
Preparation time: 20 minutes (including straining)
Main cooking utensil: large saucepan
Serves: 4



  • 300 g shin beef

  • generous liter good brown stock (made from marrow bones)

  • seasoning

  • 1 onion

  • 1 carrot

  • small piece celery

  • sprig parsley

  • bay leaf



  1. Cut the meat into neat pieces and put into the saucepan with the other ingredients.

  2. Cover the pan tightly and simmer for 1 hour.

  3. Strain through several thicknesses of muslin to give a clear liquid.

  4. If the liquid is not clear, put in a whisked egg white and the clean shell.

  5. Simmer for 20 minutes - any small particles of food collect on the shell and white.

  6. Restrain carefully.

  7. Heat the soup and add a little sherry or the garnishes given below.


Consomme julienne:
Cut some carrot, turnip and cabbage into matchstick pieces, toss in butter and simmer in a little hot consomme until tender.

Consomme jardiniere:
As above but dice the vegetables.

Consomme with egg white:
Hard-boil an egg and cut the white into fancy shapes - the yolk can also be used.

Jellied consomme:
Dissolve 1-2 teaspoons powder gelatin in the hot consomme. Allow to set lightly, then whisk or chop and pile into soup cups.


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