- Joined May 13, 2011
Are these the ingredients you are making the stock with? You could use some celery to round out the flavor for your broth. Other ingredients that could go in your stock would be leeks, parsnips, and even a tsp of tomato paste for richness. The most authentic thing would be to place a chunk of parmesan rind in the stockpot. Everytime I buy a chunk of parmesan I freeze the rind for this purpose.
There is a classic consomme that uses poached beef marrow as a garnish. The marrow is pushed out of the shin bones let out to cool then sliced and put back in consomme with a slice of truffle. The marrow can also be taken out and made into a quennel(similar to a small meat ball) and placed back n consomme. Unfortunatly in this day and age of quick and fast food you do not see this much anymore.