As the temperature rises, we all migrate toward anything iced or chilled - iced tea, ice cream (of course), chilled vichyssoise, and chilled jellied consommé madrilène. My father loved all of these: iced tea with fresh mint, ice cream - chocolate & vanilla especially, chilled vichyssoise with a sprinkling of chopped fresh chives, and jellied madrilène with a squeeze of lemon juice. I posted the recipe for the jellied madrilène last September but am so excited that it's that time of year again, I'm sharing it here once more. If you're interested in some of the description of the preparation read last year's post. All in all, this recipe is easy to make and sublime to enjoy on these hot summer days.
Jellied Consommé Madrilène
(Makes 5 cups)
4 ½ cups canned beef broth
2 ½ cups canned chicken broth
3 pounds tomatoes, coarsely chopped
1 cup chopped scallion
2 carrots, chopped
1 rib celery, chopped
½ teaspoon black pepper corns
¼ teaspoon dried thyme, crumbled
1 pound lean ground beef
4 large egg whites plus shells, crushed
2 tablespoons unflavored gelatin
¼ cup Sercial Madeira
Fresh lemon juice to taste
White pepper to taste
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- In a kettle, combine the broths, tomatoes, scallions, carrots, celery, peppercorns, thyme, beef and egg whites & shells.
- Bring to a boil, stirring; then, simmer, UNDISTURBED, for 1 hour.
- Ladle mixture into a sieve lined with triple thickness of rinsed/squeezed cheesecloth set over a bowl and skim fat from surface.
- In a small bowl, sprinkle gelatin over the Madeira. Let soften 5 minutes and stir into hot consommé until dissolved.
- Let consommé cool completely. Stir in lemon juice, white pepper and salt to taste.
- Chill, covered until firm.
- Divide among chilled bowls and serve with a lemon wedge.
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