Beef Consomme from Outlander book Dragonfly in Amber

Beef Consomme from DIA

We had reached the second course without incident, and I was beginning to relax slightly, though my hand still had a tendency to tremble over the consommé.

"How perfectly fascinating!"  I said, in response to a story of the younger Monsieur Duverney's, to which I wasn't listening, my ears being tuned for any suspicious noises abovestairs.  "Do tell me more."

I caught Magnus's eye as he served the Comte St. Germain, seated across from me, and beamed congratulations at him as well as I could with a mouthful of fish.  Too well trained to smile in public, he inclined his head a respectful quarter-inch and went on with the service.  My hand went to the crystal at my neck, and I stroked it ostentatiously as the Comte, with no sign of perturbation on his saturnine features, dug into the trout with almonds.

Dragonfly in Amber (Chapter 18 - Rape in Paris)

Remember Murphy's Beef Stock/Broth that we made a few weeks back?  This little bowl taste heaven is a further refinement of that.

Consommé is a clear soup made from the richest stock you can find.  Which means that you have to start with homemade.  Canned or packaged stock isn’t going to cut it here.  It has to be strong, rich, homemade stock, or nothing at all.

So — you’ve got your beef stock.  I know, I know — that’s about 8 hours of work I just skipped over there.  But with make a big enough batch, you'll have enough to make soups and sauces throughout the cold winter months.

Or, you could use this method to make chicken consomme.  Just substitute finely diced chicken breast or well-trimmed thigh meat (supermarket ground chicken WON’T work — plus, it’s really gross) and chicken stock.  That cuts your stock prep time by about half.

Options, my friends.  You always have options.

BEEF CONSOMME RAFT

Next up is the clarification, which is what turns a stock or broth into consomme.  As it heats, the protein in the egg whites and ground meat coagulate and trap impurities suspended in the liquid, leaving a crystal clear, dark-amber nectar like no other.

As they solidify, the egg whites combine with the meat and mirepoix to rise to the surface and form a raft.  As the mixture simmers, the raft ingredients further flavour and enrich the consomme.  And that’s what keeps me coming back to this classic technique — even though it can seem like a lot of work to make what is, essentially, clear soup — the contrast between the delicate clarity of the consomme and its bold, strong flavour is Soul Feeding.

Serving suggestions include anything that shows off the transparency:  a brunoise of carrot, onion and celery in the bottom of the bowl, julienned crepes floating on the surface, or a simple green onion curl for garnish as I’ve done here.

BEEF CONSOMME

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Comments

05 Nov 2012 - 5:00pm

Lorilei Cochran


Me thinks you may be a Jacque Peppin fan like me. Coincidently just watched him make this the day before I misspelled consume (lol), I mean Consomme. whew! damn french spellings! This is like drinking your vitamins, soooo good. For those who would like a visual tutorial, I'm pretty sure you can grab Jacque on PBS video on line. He's is soo coool. Now, I'm gettin weepy missin Miss Julia!

Theresa


I learned how to make Consomme at culinary school, actually, but I've been a fan of cooking shows since Julia and Jacques!

07 Nov 2012 - 6:05pm

The Suzzzz


Ok I'm definitely going to try this. Do you know if it freezes well?

08 Nov 2012 - 4:18am

bullrem


Not now, but maybe later. I just do not have the time to do that now.nHelen in Ark.

06 Mar 2016 - 12:11am

Stinging Nett…


alongside our bridies. Also inspired by Dragonfly in Amber, this recipe is a variation on the beef consomm recipe I posted a couple of years ago. I used some homemade turkey stock that I made after

28 Mar 2016 - 12:00pm

Outlander on …


Outlander Kitchens recipe for Beef Consomme. (Use the same method to make chicken or turkey c

28 May 2016 - 7:41pm

ChefKitty


I made this yesterday for my client (I am a private chef). I served it with julienned crepes. She loved it. I have been making stock since I was growing up cooking with my grandmother. We made all of our stock. This is beautiful. And easy. It just takes time. If you start it early in the day it is a snap. Or do all the prep work the night before while cooking dinner. I actually leave the skins on the onions because I love the deep color they give the finished product. Can't wait for the cookbook! I read the books when they were first published and am an avid fan of the show!

ChefKitty


SO glad I found this site! I pre-ordered the cookbook. My husband told me about it. Can't wait to see it.

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