Anonymous Fri Oct 07 11:39:28 2005

1 lb. beef fillet

2 carrots, one julienned and one roughly

chopped

2 celery stalks, one julienned and one roughly

chopped

2 leeks, white part only, one julienned and

one roughly chopped

1 bay leaf

2 peppercorns

salt and pepper

pinch of nutmeg

2 tbsp. dry sherry

fresh chives, chopped (for garnish)

Place fillet in pot with 3 quarts of boiling water. Add chopped vegetables, bay leaf, peppercorns and a touch of salt. Bring to boil, reduce and simmer for 3--4 hours, or until the meat is cooked. (When meat is pricked with a fork, the fork should come out smoothly.) Reserving consomme, remove meat to pot with lightly salted cold water and allow to cool. Drain and refrigerate before using in Rindfleisch Salat.

Meanwhile, strain consomme gently through a cloth napkin set in a sieve. Return liquid to pot, add salt, pepper, nutmeg and sherry. Simmer.

Cook julienned vegetables in boiling salted water for one minute. Drain. Divide into soup bowls and pour hot consomme over. Garnish with chives.