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Consommé Julienne

 

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
8 ounces (237 milliliters)

Recipe ID
C00346

Ingredients
US standard
Metric
Beef consommé, seasoned
2 ½ quarts
2.4 liters
Salt
To taste
To taste
White pepper, ground
To taste
To taste
Carrots, washed, peeled, cut julienne
8 ounces
225 grams
Celeriac, washed, peeled, cut julienne
4 ounces
115 grams
Leek, white part only, cleaned, cut julienne
4 ounces
115 grams
Parsley, fresh, washed, excess moisture removed, chopped
1 ½ ounces
43 grams
Celery or turnip, washed, peeled, cut julienne (optional)
4 ounces
115 grams
Preparation
  1. Gather all the ingredients and equipment.
  2. Prepare the consommé using the standard recipe. (The standard raft recipe works even if the stock for consommé is doubled or tripled.)
  3. Heat the consommé to a boil, season, and hold warm at 135°F (57°C) or higher.
  4. Cook all vegetables al dente in a seasoned liquid; hold warm at 135°F (57°C) or higher.
  5. To serve, place the julienne into a warm bouillon cup, pour in the consommé, and sprinkle parsley on top.