- 4 to 5 pounds beef bones (shin, neck o knuckle)
- 2 pounds stewing beef, cubed
- 1 ½ pounds stewing veal, cubed (or a veal knuckle bone)
- 2 pounds uncooked chicken parts (backs, necks, wings or drumsticks)
- 4 leeks
- 1 large onion, studded with 2 whole cloves
- 1 cup diced turnip
- 1 cup diced carrot
- 2 ribs celery, chopped coarse
- 1 bay leaf, crumbled
- 1 teaspoon thyme
- ½ teaspoon savory
- ¼ teaspoon blade mace
- 2 teaspoons salt
- 10 whole peppercorns
- 3 ½ to 4 quarts water (to cover barely)
To clarify the consomme
- 1 pound ground lean beef
- 3 egg whites
- 1 leek, shredded
- 1 carrot, shredded
- 3 quarts stock from preceding recipe
- 1 teaspoon dried thyme
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (30 servings)
277 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 30 grams protein; 95 milligrams cholesterol; 485 milligrams sodium
About 2 1/2 quarts
To clarify the consomme
- Preheat oven to 400 degrees.
- Put bones and meat in large baking pan and roast for 1 1/2 to 2 hours, or until nicely browned.
- Put vegetables and seasonings into large stockpot. Add browned meat and bones. Rinse baking pan several times with some of water, scraping to loosen all browning, and add rinsings and remaining water to stockpot.
- Bring stock to boil slowly, reduce heat and simmer, covered, for 3 1/2 hours.
- Strain broth through double cheesecloth or bouillon strainer and refrigerate overnight. Residual meats, if combined with fresh vegetables in aggressively seasoned sauce -with, say, plenty of Madeira and Worchestershire sauce – will make quite good pot pies for freezing.
- Mix first 4 ingredients thoroughly and stir into cold stock.
- Bring stock slowly to boiling point, stirring frequently. Do not let it come to full boil; simmer very gently, uncovered, for 40 minutes. Add thyme and simmer 10 minutes more. Remove from heat, allow to settle and cool for 10 minutes and strain through double cheesecloth or bouillon strainer. (The residual solids can be used for pet food.)
- Reheat clarified consomme, check for salt, and serve piping hot in demitasses or small bouillon cups.