Cooking time: 1 hour
Preparation time: 20 minutes (including straining)
Main cooking utensil: large saucepan
Cut the meat into neat pieces and put
into the saucepan with the other ingredients.
Cover the pan tightly and simmer for 1
Strain through several thicknesses of
muslin to give a clear liquid.
If the liquid is not clear, put in a
whisked egg white and the clean shell.
Simmer for 20 minutes - any small
particles of food collect on the shell and white.
Heat the soup and add a little sherry or
the garnishes given below.
Cut some carrot, turnip and cabbage into matchstick pieces, toss in
butter and simmer in a little hot consomme until tender.
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.
Dissolve 1-2 teaspoons powder gelatin in the hot consomme. Allow to set
lightly, then whisk or chop and pile into soup cups.