Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Water |
| 1½ pounds | Beef bones; washed in cold water |
| 2 | Medium-size carrots; peeled |
| 1 large | Onion; halved |
| 1 | Clove garlic |
| 1 | Stalk celery |
| Bouquet garni | |
| 1 | Bay leaf |
| 3 | Sprigs parsley |
| 1 pinch | Thyme |
| 1 dash | Salt |
| 1 pinch | Ground black pepper |
| 1 cup | Dry red wine |
| Croutons | |
| 2 | Sprigs parsley |
| 1 | Clove garlic |
| ¼ teaspoon | Thyme (up to) |
| 4 | Black peppercorns |
| 1 pinch | Marjoram |
| ½ | Bay leaf |
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 3-½ 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, .