SERVES 4
450 g (1 lb) raw beetroots
sugar
1.2 l (1 quart) stock
3 carrots
1 onion
1 stick of celery
750 g (1½ lbs) tomatoes
1 clove garlic
1 bay leaf
bouquet garni
1 egg white
sherry
7 g (¼ oz) gelatine
salt and pepper
Scrub and peel the beetroots. Slice them and sprinkle with sugar; then cook in the stock until soft. Lift them out and put on one side to use in salad if required.
Peel the carrots and onion and chop roughly with the celery and tomatoes. Crush the garlic. When the stock has cooled, add all the vegetables to it, with the spices and the beaten egg white. Bring slowly to simmering point and simmer very gently for 1 hour. Strain through a linen cloth and season to taste. Dissolve the gelatine in a little of the stock and add with the sherry before cooling.
Chill before serving.
NOTE: If you want the consommé hot, omit the gelatine.