Consommé with Veal Dumplings (Consommé aux Quenelles de Veau)


JWU College of Culinary Arts

10 servings

Serving Size
8 ounces (237 milliliters)

Recipe ID

US standard
Beef consommé, heated to a boil, seasoned (hold at 135°F (57˚C) or above)
2 ½ quarts
2.4 liters
Veal Dumplings:
Veal, ground
8 ounces
225 grams
Panada, chilled
4 ounces
115 grams
Heavy cream
2 ounces
60 milliliters
1 each
1 each
To taste
To taste
White pepper, ground
To taste
To taste
Ginger, ground
To taste
To taste
Veal stock or consommé, for poaching, heated to a boil
As needed
As needed
  1. Gather all the ingredients and equipment.
  2. Make consommé using standard recipe.
  3. Purée the veal in a food processor. Add the chilled panada (broken into small pieces), cream with egg mixture, salt, pepper and ground ginger. Pass through a wire mesh tammy.
  4. Test the mixture by poaching a few dumplings in seasoned beef stock. If the poached dumplings are too firm, add a little ice water. If too soft, add some chilled egg white. Adjust seasoning. Chill to 41°F (5°C) or below.
  5. Using two large teaspoons, form the meat into football-shaped dumplings on parchment paper coated generously with pan spray. Cook the dumplings. Hold the dumplings in the stock at 135°F (57°C) or higher.
  6. Serve with 1 or 2 dumplings in a preheated bouillon cup, and ladle in the hot consommé.