Ingredients
This base recipe yields 6 servings. Adjust servings below to scale ingredient quantities automatically.
Base recipe = 6 servings.
- 3785 ml chicken or beef broth
- 200 g carrots
- 150 g white onion
- 180 g celery
- 1 g bay leaves
- 6 g garlic
- 907 g ground chicken or beef
- 20 g parsley
- 60 ml brandy
- 10 ml Tabasco
- 15 ml Worcestershire sauce
- 120 g egg whites
Method
- Mix the ground meat with the vegetables, egg whites, parsley, brandy, Tabasco, Worcestershire, garlic, and seasoning.
- Heat the broth gently and combine with the clarification mixture without stirring aggressively.
- Allow the protein raft to form naturally on the surface.
- Simmer very slowly for 90 minutes without boiling so the consommé remains clear.
- Ladle the liquid gently through cheesecloth or a fine chinois.
- Degrease carefully and serve hot.
Chef’s Note: The secret to a beautiful consommé is patience and very gentle heat. Never let it boil once the raft forms, or you risk clouding the broth and losing that elegant crystal clarity.
HACCP – Recipe Control (Broth)
| Step | Control | Temp | Action |
|---|---|---|---|
| Cooling | Rapid | 135→70°F / 57→21°C | <2 hours |
| Cold storage | Refrigerated | <40°F / 4°C | Max 6 days |
| Reheat | Boil / service safe | 165°F / 74°C | Before service |
Secondi – Master HACCP Reference
| Item | Cook | Hot Hold | Cold Store |
|---|---|---|---|
| Stocks & Soups | 165°F / 74°C | >140°F / 60°C | <40°F / 4°C |
| Poultry | 165°F / 74°C | >140°F / 60°C | <40°F / 4°C |
| Beef | 145°F / 63°C | >140°F / 60°C | <40°F / 4°C |
Cost & Food Cost %
Cost per portion: $3.00
Food Cost %: 21.4%
| Calories | 145 kcal |
| Fat | 4 g |
| Carbohydrates | 5 g |
| Protein | 19 g |
| Sodium | Varies according to base stock and seasoning |