Group 1

Beef Espagnole

Ingredients:

 1 stick (8 tablespoons) unsalted butter

 1/2 cup all-purpose flour
 1 small carrot, small diced
 1 celery stalk, small diced
 1 medium yellow onion, small diced
 1 tablespoon tomato paste
 8 cups brown stock
 1 teaspoon black peppercorns
 4 sprigs parsley
 4 tbsp. dried thyme
 2 dried bay leaves

Procedure:

 Cook the vegetables:In a heavy bottomed saucepan over medium heat, melt the butter. Add the
diced onions, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, 5
to 6 minutes.

Make the brown roux:

 Add the flour to the pan with the vegetables and whisk to incorporate fully. Reduce the heat to
low and cook, whisking often, until the flour turns deep golden brown, 6 to 10 minutes.
 Add the beef stock, tomato puree, and herbs:
 Gradually pour in the stock and whisk simultaneously until there are no lumps in the sauce. Stir
in the tomato puree, salt, peppercorns, bay leaf, and parsley stems.

Reduce the sauce:

 Bring the sauce to a boil over medium-high heat. Adjust the heat to maintain a steady simmer
(small bubbles occasionally rise to the surface of the sauce). Cook for 35 to 45 minutes, stirring
frequently to keep the bottom of the pot from scorching, until the volume reduces by about 1/3.
When ready the sauce should be just thick enough to coat the back of a spoon. It is not a thick
sauce, but approximately the consistency of heavy cream or thin gravy.

Strain the sauce:

 Line a cheese cloth in a large strainer set it over a bowl. Strain the sauce into the bowl and
discard the solids.
 Group 1
Chicken Consommé

Ingredients:

 8 chicken wings
 2 tbsp oil
 1 scallion cut into 2-inch pieces
 1 carrot, sliced
 1 celery stalk cut into 2-inch pieces
 1 onion, large diced
 1 tbsp canned tomato paste
 2 cloves garlic
 3 spring parsley
 1 whole orange peel
 1 bay leaf
 1 teaspoon salt
 10 peppercorns
 2 Liters water

Procedure:

 Heat the oil in a pot and brown the chicken wings for 5 minutes.
 Wash the scallion, carrot, onion, and celery, peel them and cut into pieces. Add to the
pot and lightly brown as well.
 Next, add tomato paste, peeled garlic, parsley sprigs, orange peel, cloves, bay leaf, and
peppercorns. Season with salt and pour in 2 L (2 qt) water.
 Simmer gently for 1 hour. Then, leave the consommé to cool completely. Strain it
through a fine strainer.
 The consommé can be served as a starter or as a base for sauces and other dishes.