Recipe - Clear Beef Consomme

1 qt Water
1 One half pound Beef bones; washed in cold
water
2 Mediumsize carrots; peeled
1 lg Onion; halved
1 Clove garlic
1 Stalk celery
Bouquet garni
1 Bay leaf
3 Sprigs parsley
1 pn Thyme
1 ds Salt
1 pn Ground black pepper
1 cup Dry red wine
Croutons

BOUQUET GARNI
2 Sprigs parsley
1 Clove garlic
One fourth teaspoon Thyme
3 (up to)
4 Black peppercorns
1 pn Marjoram
One half Bay leaf

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 3One half 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, http://www.erols.com/hosey.