Madrilene

Name: Madrilene
Ingredients: 1 parsnip; 6 whole cloves; 3 bay leaves; 1 small bunch fresh parsley; 1 veal knuckle; 2 pounds boneless round steak, cut into 1-inch cubes; 3 carrots, sliced; 1 large turnip, sliced; 2 stalks celery, cut into 1-inch pieces; 1 clove garlic, sliced; 10 whole peppercorns; 1 tablespoon plus 1/2 teaspoon salt, divided; 5 quarts water; 2 envelopes unflavored gelatin; 2 tablespoons beet juice (optional); 1/2 teaspoon celery salt; 1/4 teaspoon pepper; Fresh parsley sprigs

18 ingredients

6 steps

Ingredients

1 parsnip
6 whole cloves
3 bay leaves
1 small bunch fresh parsley
1 veal knuckle
2 pounds boneless round steak, cut into 1-inch cubes
3 carrots, sliced
1 large turnip, sliced
2 stalks celery, cut into 1-inch pieces
1 clove garlic, sliced
10 whole peppercorns
1 tablespoon plus 1/2 teaspoon salt, divided
5 quarts water
2 envelopes unflavored gelatin
2 tablespoons beet juice (optional)
1/2 teaspoon celery salt
1/4 teaspoon pepper
Fresh parsley sprigs

Directions

1

Stud parsnip with cloves; set aside. Tie bay leaves and parsley together with string; set aside.
2

Combine veal knuckle and round steak in a large stock pot. Add studded parsnip, parsley-bay leaf bunch, carrots, turnip, celery, garlic, peppercorns, 2 1/2 teaspoons salt, and water. Bring slowly to a boil. Reduce heat; simmer, uncovered, 5 hours. Remove scum when necessary. Remove stock pot from heat, and cool slightly.
3

Strain mixture through a large colander or sieve lined with several layers of damp cheesecloth. (Discard meat and vegetables.) Return broth to clean stock pot; cover and refrigerate overnight.
4

Carefully lift off and discard solidified fat from top of broth. Clarify broth according to procedure.
5

Dissolve gelatin in a small amount of hot broth; add to remaining hot broth, stirring well. Stir in beet juice, if desired, to add color. Stir in remaining salt, celery salt, and pepper. Chill thoroughly.
6

Serve chilled in individual soup bowls. Garnish each serving with parsley sprigs.