CONSOMME ROYALE easy recipe

    

                            

INGREDIENTS

1. Egg yolk     Number  1

2. Salt             To taste    18

3. Cream             Ml 5 

4. Milk             Ml 10

5. Chicken stock     Ml 375

6. Chicken mince     Grams     56

7. Onion             Grams     17

8. Leeks             Grams      10

9. Celery             Grams     10

10. Thyme     Pinch 

11. Parsley     Few sprigs

.12. Egg white Number ½ 

 METHOD

For Consommé:

1. In a bowl, combine the chicken mince with the onions, leeks, celery, carrots, thyme, parsley and black pepper.

2. Stiff beat egg whites and combine it with the meat mixture. Stir well to blend.

3. Place the stock in a large pot and add the “raft” (the pureed meat-egg white mixture). Bring to a boil, stirring constantly to prevent the raft from sticking to the bottom and the sides of the pot. (Once the stock has come to a boil, do not stir again)

4. Reduce to a simmer and puncture a hole in the centre of the raft for the stock to circulate through and clarify. Simmer for 30 minutes.

           For Egg Custard:

1. Whisk together the egg yolk, salt, cream and milk in a bowl.

2. Get the baking tin ready for a steam bath by greasing it with butter and flour.

3. Spread the egg yolk mixture in the tin and bake it at 120oC for 10 minutes.

For Consommé Royale:

1. Take a soup bowl and pour the consommé (clear soup) in it.

2. Take it out from the baking tin on a plate or a tray.

3. Carefully cut the egg custard in square.

4. Now place the pieces of egg custard in the consommé in such a way that it floats.

5. Garnish it with parsley.