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Tomato And Celery Infused Beef Consomme With Tiny Choux Puffs Recipe

by Global Cookbook

Ingredients

Consomme avec Petites Profiteroles 4 lrg egg whites plus shells, crushed 1 lb plum tomatoes, quartered 1 lb celery (5 to 6 large ribs), cut into 1 inch pcs 1/2 lb lean grnd sirloin

1 Tbsp. kosher salt 20 x black peppercorns, cracked 6 c. veal stock     Accompaniment: tiny choux puffs

Directions

1. Garnish: celery leaves and diced seeded peeled tomatoes (See how to peel and seed a tomato.)
2. Whisk egg whites in a large bowl till foamy and add in eggshells. Separately pulse tomatoes and celery in a food processor till coarsely minced, then add in to egg whites. Whisk in beef, salt, and peppercorns.
3. Heat veal stock, if jellied, in a 4-qt heavy saucepan just till it becomes liquid, then whisk in beef mix. Heat over moderately high heat, stirring and scraping bottom constantly with a wooden spoon to prevent egg white from sticking, till stock comes to a simmer (this will take about 20 min).
4. Reduce heat and gently simmer broth, without stirring, till all impurities rise to surface and form a crust, and broth underneath is clear, about 30 min.
5. Ladle broth with crust into a large sieve lined with a double thickness of dampened paper towels set over a large bowl and let all liquid drain through.
6. (If liquid doesn't drain completely, tap edge of sieve repeatedly with a metal spoon to help drain.) Broth should be completely clear; if it's not, repeat procedure with clean dampened paper towels. Throw away solids.
7. Before serving, bring consomme to a boil and season with salt. Ladle into bowls and top with profiteroles and garnishes.
8. Makes 8 servings (6 c.)
9. Cooks' note:o Consomme can be made ahead: Cold, uncovered, then chill, covered, 1 day or possibly freeze 1 month.

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