Amber Consommé with Nice Lemon Recipe

Ingredients:

• 2 lbs beef bones
• 3 carrots, chopped
• 2 onions, chopped
• 3 celery stalks, chopped
• 1 teaspoon black peppercorns
• 5 sprigs fresh thyme
• 2 bay leaves
• 1 lemon, juiced
• 4 egg whites
• 2 cups cold water

Instructions:

1. Preheat your oven to 400°F (205°C).
2. Place the beef bones in a roasting pan and roast them in the oven for about 30 minutes or until they become brown.
3. Take out the bones and put them in a large pot along with the carrots, onions, celery, peppercorns, thyme, and bay leaves. Cover with 14 cups of cold water.
4. Bring to a boil and then reduce the heat to simmer for about 4 hours.
5. Strain the stock through cheesecloth and discard the solids. Return the stock to the pot.
6. Beat the egg whites and mix them with 2 cups of cold water. Add this to the stock and bring to a boil.
7. Lower the heat and let simmer for about 30 minutes. As the egg whites cook, they will trap any impurities, resulting in a clear broth.
8. Strain the consommé through a cheesecloth again, and season with salt and pepper. Add the lemon juice and stir.
9. Serve hot, garnished with a slice of lemon or some fresh herbs.

Serving suggestions:

This consommé can be served as a soup before a meal or as a light meal on its own. It is also great as a base for other dishes that require a clear broth.

Verdict:

This simple yet flavorful consommé is a classic French dish that is perfect for any occasion. The addition of lemon juice gives a nice tangy flavor that balances well with the beef broth.