Consommé Royal



  • 2 onions
  • 3 cloves of garlic
  • 1/2 head of fennel root
  • 1/4 bunch of parsley
  • 1/4 bunch tarragon
  • 1/4 bunch basil
  • 3 eggs
  • Salt
  • Black pepper
  • 1/2 cup cream
  • 1/2 cup of milk
  • 2 eggs
  • 4 egg yolks
  • nutmeg
  • 1/4 teaspoon salt

We sweat our onions, fennel and garlic in the pot. We shoot all our tomato varieties together in the blender. We add it to our pot. We slightly fluff the egg whites that we have cooled in the cupboard, add them to our pot and leave them to cook. We whisk the remaining egg yolk with cream, milk, whole eggs and nutmeg, strain it and raise it up to 60 (140) degrees in the pot.
We divide the cream mixture we have obtained into the cooking pots and add boiling water to the floor where we will place them.
We bake at 150 ° C (302) for 35 minutes.
Without mixing our cooked consomme, we make a small hole in the middle and filter the tomato juice we obtained in it through a strainer and cheesecloth. You can serve the cooked cream custard and the consomme in a bowl.


 

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