Consomme Lady Curzon Recipes

YUMMY BAKED RICE WITH BEEF CONSOMMÉ AND MUSHROOMS

Steps:

• 1. Place stick of butter in 11 x 13 casserole dish.
• 2. Place in oven; turn temperature to 350 degrees.
• 3. Remove dish when butter is melted.
• 4. Add rice, soups, and mushrooms to dish atop melted butter.
• 5. Stir loosely with fork or spoon so that all rice is dispersed in liquid.
• 6. Place dish in oven and bake for 30-40 minutes or until top is golden.
• 7. The rice can be made early in the day (even the day before) and reheated just before serving. It reheats beautifully in the microwave or on a very low oven (250 F to 300 F) for 15 minutes or until heated through.

CONSOMME LADY CURZON

Steps:

• Remove the turtle meat from the can of soup and chop it into small pieces. Pour the soup into a pan and heat. Add the turtle meat and simmer. Into the top of a heated double boiler, place the lemon juice and some freshly ground salt and white pepper. Beat in the egg yolks and gradually add the cubes of butter stirring constantly. Whisk in the curry powder and nutmeg. Continue beating and increase the heat under the soup. Dribble the cold cream down the sides of the pan and beat in thoroughly. The sauce will now be thickening very fast, so lower the heat under the double boiler. (If the sauce curdles, then add an ice cube and whip it away from the heat). Pour the hot soup into cups and top with the thick cream sauce. Serve at once.

CARAMELIZED ESSENCE OF CELERY CONSOMME

Steps:

• In a non-stick pan, coated with a thin film of olive oil, cook the brunoise celery over medium heat until caramelized.
• Transfer to a stainless steel bowl, and set in an ice bath to cool.
• In a large mixing bowl, combine the chicken, onions, carrots, cooled celery, and the leeks with 2 egg whites and mix well.
• In a large pot, combine the chilled stocks. Add a small amount of the stock to the chicken mixture. Add the tarragon, parsley, peppercorns, bay leaves, and thyme and mix well.
• Transfer the chicken mixture to the stockpot. Heat, stirring occasionally, until the chicken mixture forms a raft on top of the stock; do not stir after raft has formed. Simmer on very low heat for 20 minutes.
• Strain through cheesecloth and return to the stockpot. Reheat, removing excess fat with absorbent paper.
• Blanch the celery and potato paysanne in boiling salted water, until crisp-tender. Shock in ice water and drain well. When ready to serve, place the paysanne vegetables, in 4 heated bowls. Carefully ladle 4 to 6 ounces of the celery essence into the bowls.

CONSOMME

Steps:

• Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil
• Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese
• In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes.