APPETIZER/GARDE MANGER

Grimaldi Consomme with Tomato Brunoise, Julienne celery, and Parsley Royale

Grimaldi Consommé has a dominant tomato flavor and is served with julienne of celery, brunoise tomato, and parsley-flavored custard Royale. It could be served hot or cold, but is served hot here.

Ingredients for consommé, 8 servings:

3	Liters	Marmite (see Appendix)
400	Gram	Lean veal or turkey, ground fine
100	Gram	Carrots, peeled
50	Gram	Celery
250	Gram	Tomatoes, roughly chopped
50	Gram	Tomato paste
1		Leek, greens only
9		Egg whites
		Salt for final seasoning

Procedure:

1. Place marmite in sautoir and bring to a simmer. Turn off heat and allow to cool for about ten minutes.

2. Finely chop, using a knife or Robot Coupe, the carrots, celery, and leeks. Roughly chop tomatoes, reserving all pulp and seeds.

3. Mix chopped carrots, leeks, celery, and tomatoes with ground meat. Add egg whites, mixing thoroughly by hand.

4. Temper the meat, vegetable, and egg white mixture with some of the marmite, whisking well. Add all marmite, and then return mixture to sautoir. Bring mixture slowly to a high simmer, stirring constantly with a wood spoon. As soon as mixture reaches its boiling point, lower heat to maintain a steady simmer. Stop stirring when the mixture begins to boil.

5. After raft forms, use a ladle to open a hole in the center of the raft. Ladle out some of the marmite and baste the raft. Add tomato paste to consommé through hole in raft. Allow the mixture to simmer approximately 45 to 60 minutes, periodically basting raft. Do not allow mixture to reach a full boil because raft will disintegrate.

6. Strain consommé through a cloth napkin inside a fine chinois into a clean bain-marie insert. Return clear consommé to a clean sautoir and reheat, checking for seasoning.

Ingredients for garnish, 8 servings:

120	Gram	Celery, peeled
150	Gram	Tomato, emonder
250	ml	Heavy cream
2		Eggs
20	Gram	Parsley, hacher
		Salt and white pepper

Procedure:

1. Preheat the oven to 350 degrees F.

2. Clean and peel celery ribs. Cut into 7-centimeter lengths. Cut to julienne. Cook a l'anglaise until tender. Shock in ice water, hold in covered container on parchment until needed.

3. Emonder tomatoes. Cut in half lengthwise to remove seeds. Cut into brunoise. Cook briefly a l'anglaise, taking care to remove the tomatoes from the hot water before they overcook and disintegrate. Shock in ice water, hold in covered container on parchment until needed.

4. Coat bottom and sides of a shallow ceramic soufflé dish with butter.

5. Whisk together the eggs and cream. Add the hacher parsley and mix thoroughly. Season with salt and white pepper. Strain through a fine chinois into the soufflé dish to a depth of about 20 millimeters.

6. Place soufflé dish into a hotel pan in oven and add boiling water around the souffle dish up to the top of the custard. Bake for approximately 10 minutes, or until custard sets. When cool, cut into diamond shapes.

Service:

Divide among 8 hot soup plates the tomato and celery. Add six to eight diamonds of Royale to each plate. Pour 250 ml consommé into each plate and serve immediately.

Cost of ingredients (yield 8 servings):

INGREDIENT	QUANTITY	UNIT	COST/UNIT	INGREDIENT COST
Marmite (see Appendix)	3	Liter	3.67/ Liter	$ 11.01
Carrots	100	Gram	0.89/ Lb	0.20
Celery	170	Gram	1.49/ Lb	0.56
Tomatoes	400	Gram	0.79/  Lb	0.70
Ground meat	400	Gram	2.99/ Lb	2.63
Leek	1	Ea	0.25/ Ea	0.25
Tomato paste	50	Gram	1.67/ Lb	0.18
Eggs	11	Ea	1.79/ Doz	1.64
Heavy cream	250	Ml	2.59/ Pint	1.37
Parsley	0.50	Bunch	0.50/Bunch	0.25
Salt & pepper				0.05
TOTAL				$ 18.84

Cost per serving = $18.84/8 = $2.36 per serving