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May 072011

The bouillon may be used as a clear soup or as a beef stock in other recipes.  If a stronger flavour is required for a stock, simmer the bouillon uncovered for longer, thereby reducing the liquid further.

Makes 6 cups
Preparation time 15 minutes
Cooking time  8 hours


  • 4 lb [2kg] lean beef from shank, diced
  • 2 lb [1 kg] beef marrow bones
  • 4 whole cloves
  • 4 pints [2.5litre] cold water
  • salt to taste
  • 1 stalk celery, whole
  • 1 carrot, peeled and left whole
  • 1 onion, peeld and left whole

Place beef, bones, and cloves in a large saucepan. Cover with the cold water and slowly bring to the boil. Cover with a lid, lower heat, and simmer for 5 to 6 hours.

Add celery, carrot, onion and salt. Simmer 1 hour.

Place a fine sieve over a bowl and strain the broth. Discard the meat, bones, and vegetables. Return the clear liquid which has accumulated in the bowl to the saucepan and reheat, bringing to simmering point.

Simmer uncovered until broth has reduced to 6 cups. Let cool to room temperature, then refrigerate. Skim off fat and discard.

When ready to serve, gently reheat without boiling.

This recipe can be used to make consomme or stock. For a stock you will not need the egg whites, but otherwise proceed as for consomme, stopping before the egg whites are added. This is clearly stated in the instructions below. Serves 6 Preparation time 20 minutes Cooking time 2 ½ hours Ingredients 1 cooked chicken carcass, [Read more]

May 072011

Makes about 1 litre [1¾ pints] Preparation time 20 minutes Cooking time 30 minutes Ingredients 250g  [8oz]chicken breast cut into bite-sized pieces 1 litre [1¾ pints]  chicken stock [see stock recipe or use a ready-made liquid stock, a stock cube or powdered stock] 1 tablespoon lemon juice 2 tablespoons fish sauce 6 dried kaffir lime [Read more]

This is a Greek  recipe which makes a chicken soup with a hint of lemon. Makes about 3 pints [2 litres] Preparation time 20 minutes Cooking time 12 minutes Ingredients 8oz [250gm] cooked chicken, skinned and boned, 3 pints [2 litre]chicken stock, 4 eggs, juice of 2 lemons, ½ teaspoon black pepper, 1 tbsp chopped [Read more]

May 072011

Makes approximately 2 pints [725ml] of soup Preparation time: 20 minutes Cooking time: 2 hours Ingredients 1 pork hock; 8 juniper berries, crushed; 1 bay leaf; 8 cardamom pods, bruised; 8 black peppercorns,  crushed; 1 pint water; 1 pint orange juice; Grated rind of one orange; 1 teaspoon cumin powder; 1 teaspoon ground coriander; 1 [Read more]

May 072011

This makes a large volume and you may wish to decrease the recipe. You may substitute with other meat but NOT lamb or rabbit. Additional water may be added. It is recommended, when making soups with meat, that you make them the day before you want to eat them. When cooled, the natural fats solidify [Read more]