Consommé & Consommé Royale

Difficulty: ★☆☆



  • 450 gr. Veal shank
  • 1 Veal knee bone
  • ¼ Hen leg
  • 150 gr. Iberico ham bone
  • 2 Leeks
  • 1 Onion
  • 1 Carrot
  • 1 Small turnip
  • 50 gr. Pedrosillano variety chickpeas
  • 3 l. Cold water
  • 100 ml. Sherry wine
  • Salt

Consommé Royale

  • 125 ml. Consommé (see recipe)
  • 125 ml. Cream, 18% fat
  • 2 Eggs
  • Salt
  • White pepper
  • Nutmeg

Category: First course



Wash the veal and bones under cold running water. Chop the hen leg into quarters, so the aroma will come out. Wash and chop the vegetables. Stir all the ingredients in a MGF Star pressure cooker, first bones and veal, then the vegetables and chickpeas and finally the wine and water. Heat over medium-high heat until it comes to a boil. Skim off any foam or impurities that accumulate on the surface of the water, close the unit and wait until the working valve starts to release steam. Reduce the heat to medium-low and let it cook for 45-50 minutes. Once the required cooking time has elapsed, remove the pressure cooker from the heat source. Let pressure release slowly from the cooker before opening the lid. Strain the reduced stock through a cloth and season to taste.

Consommé Royale

Mix all the ingredients on low speed with the help of a MGF Mescolare hand mixer. Pour the mixture into a shallow buttered pan, set the pan in hot water, and bake in a preheated 140° C oven until the custard is firm. Cool and cut into cubes. Meanwhile, heat the consommé and add some tapioca, if desired. Place some custard cubes in each soup plate, pour the hot soup over and serve immediately.