Veal consommé en croute with black truffles

Veal consommé en croute with black truffles

Veal consommé en croute with black truffles

Sercial or Dry Madeira Wine


Serves 10

Preparation time: 2h. 30m


Consommé recipe

250 gr stewing veal

60 gr peeled chopped carrots

50 gr whole, peeled onion

6 gr cloves

25 gr head of peeled, chopped celery

25 gr sliced leek

2 l cold water



Put all the vegetables and the meat in a deep pan and cover with the water.

Cook slowly on a low heat without boiling, skimming the surface every 15 minutes to ensure that the broth remains very clear. Cook for 2 hours, then strain. The broth is known as consommé.




40 gr butter

250 gr flour

125 gr milk

2 eggs

1 pinch salt



To make the (pure butter) flaky pastry covering, cut out 10 rounds, each with a diameter of approximately 15cm. Place on top of the consommé garnished with the truffles and crepes, sealing the edges without making a hole in the pastry. Glaze with the egg and place in a oven pre-heated to 200º for 12 minutes.


Final composition


2000 ml veal consommé

150 ml White wine

20 gr chopped black truffles

400 gr crepes cut into julienne strips

900 gr flaky pastry (10 rounds)

1 whole egg



Heat up the veal consommé and add the white wine, chopped truffles and thin strips of crepe.

To make the crepes, mix together 250g flour, 125g milk, 2 whole eggs and a pinch of salt and beat in a bowl. Heat a small piece of butter in a non-stick frying pan and add a little of the mixture at a time to make very thin crepes.

Chefe Benoît Sinthon
Restaurant Il Gallo d’Oro

Hotel The Cliff Bay