| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Soup | 6 | Servings |
INGREDIENTS
| 1 | qt | Water |
| 1 1/2 | lb | Beef bones; washed in cold water |
| 2 | Medium-size carrots; peeled | |
| 1 | lg | Onion; halved |
| 1 | Clove garlic | |
| 1 | Stalk celery | |
| Bouquet garni | ||
| 1 | Bay leaf | |
| 3 | Sprigs parsley | |
| 1 | pn | Thyme |
| 1 | ds | Salt |
| 1 | pn | Ground black pepper |
| 1 | c | Dry red wine |
| Croutons | ||
| 2 | Sprigs parsley | |
| 1 | Clove garlic | |
| 1/4 | ts | Thyme (up to) |
| 4 | Black peppercorns | |
| 1 | pn | Marjoram |
| 1/2 | Bay leaf |
INSTRUCTIONS
BOUQUET GARNI 1. Place water, bones, carrots, onion, garlic, celery, Boquet Garni, bay leaf, parsley & thyme in a large stockpot. Bring to simmer very slowly & allow to simmer 3 to 3-1/2 hrs., uncovered. 2. Strain consomme to remove vegetables & seasonings. Allow to cool at room temperature. Refrigerate overnight. 3. Remove solidified fat from surface of consomme. Put consomme into stockpot or large saucepan & add salt, pepper & wine. Bring to simmer, but do not boil. Reduce volume of consomme slightly to intensify flavor & to heat to serving temperature. 4. Divide among 6 soup bowls & garnish w/ croutons. Serve immediately. Note: Consomme may be prepared in advance, frozen & reheated if desired. Don't allow it to boil or it will become cloudy. BOQUET GARNI: Tie all ingredients in cheesecloth bag. FOX & HOUNDS FRIESS LAKE RD.;MILWAUKEE From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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