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Consommé Madrilene is one of the classics served in French restaurants or homes. Simple, delightfully flavored, with a tangy, pepper flavor.  The soup is ideal any time of year and may be served cold or warm, but not hot.  When fully chilled, the soup may become gelatinous.

Consomme Madrilene

 

Consomme Madrilene
 
Author:
Recipe type: Soups and Stews
Cuisine: French
Serves: 8
Ingredients
  • 6 large tomatoes
  • 2 red or green bell peppers *
  • 1 leek; trimmed, cut in chunks
  • 4 egg whites; lightly beaten
  • 8 Cups rich chicken stock
  • salt and pepper
  • 1 small bunch chives; chopped
  • 2 ounces chopped pimiento
  • parsley or chervil leaves for the garnish, coarsley chopped
Instructions
  1. *Note: Bell peppers should be cored, seeded and quartered.
  2. Peel, core and dice 4 tomatoes. Place in large saucepan and add green peppers, leek and egg whites, mixing well.
  3. Add chicken stock and season to taste with salt and pepper.
  4. Place over medium low heat and slowly bring to boil. Boil 5 to 10 minutes.
  5. Strain through sieve or strainer lined with linen towel or cheesecloth.
  6. Discard vegetables and refrigerate consomme until serving time.
  7. Just before serving, peel, core and seed remaining 2 tomatoes and dice fine.
  8. Mix with chives and pimiento and place 1 or 2 tablespoons of mixture in bottom of each soup bowl.
  9. Pour chilled consomme over vegetables and serve at once. Consomme should be clear, thick and syrupy but not set.
  10. Garnish with parsley or chervil leaves.
Notes
A consommé is made by adding a mixture of finely ground meats or mousselin with Mirepoix (a mixture of finely chopped vegetables), tomatoes, and egg whites into either bouillon or stock. This is then slowly brought to a simmer, and carefully kept there until the desired product is reached. The act of simmering brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Eventually, all the solids will form a ‘raft’ at the surface of the liquid, which is held together by the egg protein. The resulting concoction is then a clear liquid that has either a rich amber color (for beef or veal consommé) or a very pale yellow color (for poultry consommé). It is then carefully drawn from the pot and passed again through a filter to ensure its purity, and then is put through the lengthy process of skimming all visible fats from its surface.

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