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Home » Italian Food Recipes » Appetizers - Antipasto     Venetian Basic Consomme Reviews Views Date product posted 0 6266 Tue September 18, 2007 Recommended By Average Purchase No recommendations None indicated Customer Service Pricing Overall Rating No ratings No ratings No ratings Find the lowest price for the Venetian Basic Consomme Description: Place the bones in a large saucepan, cover with water, bring to a boil, and boil for 5 minutes. Drain and rinse the bones. Put the bones in a large, clean stockpot and add the onion, carrot, celery, and cold water. Bring to a simmer and cook gently, skimming the surface from time to time, for 2 hours. Strain the consomme through a very fine strainer or a strainer lined with cotton cloth and season with salt and pepper. RECIPE COURTESY OF FRANCESCO ANTONUCCI Keywords: Consomme Ingredients: 3 pounds (1.5 kg) beef and veal bones, preferably with marrow and some meat 1 large onion, quartered 1 carrot 1 stalk celery 12 cups (3 L) cold water Salt and freshly ground black pepper to taste Cooking Time: Preparation Time: Serves ( 4 person is Default ): Makes about 6 cups Note: Introduction ( a short intro ): "Real consomme is made with bones," Francesco says. He boils the bones in water first, to clean them. Then, he says, it is important to start them in cold water for the consomme so they will release their flavorful juices. Dan The Man   Posts: 219 Registered: August 2006 Location: Kensington, MD see this user's products