GYRT Chef M

crispy flying Dutchman 😋🖇️

Consommé

(1 gal/3.84 L)
CLARIFICATION INGREDIENTS
1 lb/454 g Standard Mirepoix
, minced or ground
3 lb/1.36 kg lean ground
meat, poultry, or fi sh
12 egg whites
10 oz/284 g chopped tomatoes
2 tbsp/20 g salt
6 qt/5.76 L cool liquid
(stock or broth

method
at-a-glance »
1. Combine mirepoix, meat,
and egg whites. Add acid
and salt to the clarifi cation.
2. Simmer the stock and
clarifi cation, stirring
frequently.
3. Stop stirring at 120° to
125°F/49° to 52°C and
allow the raft to form.
4. Simmer, basting the raft
frequently. Add optional
additional ingredients, if
desired.
5. Strain.
6. Degrease.
7. Cool and store, or fi nish
and garnish for service.

Brown Sauce
(1 gal/3.84 L)
4 lb/1.81 kg additional
bones and trim
1 lb/454 g large-cut Standard
Mirepoix
Oil, for browning bones,
trim, and mirepoix
5 to 6 oz/142 to 170 g
tomato paste or purée
5 qt/4.80 L Brown Veal Stock

1 Standard Sachet d’Épices or
Standard Bouquet Garni
1 lb 2 oz/510 g Brown Roux

method
at-a-glance »
Brown Sauce
1. Brown the bones, trim, and
mirepoix.
2. Add the tomato product;
sauté to pinçage.
3. Incorporate the stock.
4. Simmer 21
⁄2 to 3 hours;
skim as necessary. Add the
sachet d’épices or bouquet
garni during the last hour
of simmering.
5. Whisk in the roux and
simmer for 30 minutes.
6. Strain and use or cool and
store properly.
Jus Lié
1. Brown the trim, mirepoix,
and tomato paste.
2. Add the liquid and bring to
a boil.
3. Reduce the heat and
simmer; skim as necessary.
4. Add the thickening agent.
5. Strain.
6. Finish, garnish, and use

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