Consommé (FRANCE)


  • 0,79 gallons of broth
  • 1,1 lbs lean meat
  • 1 tablespoon of tomato paste
  • 4 large onions
  • 0,44 lbs seasonal vegetables
  • 2 egg whites
  • 2 black peppercorns
  • 1 clove
  • 1 bay leaf

When the meat stays in the machine, it is pulled and put in a bowl. Vegetables are finely chopped, washed and mixed in the meat bowl, 0,13 gallon of cold water is added, and tomato paste, black peppercorns, cloves, a bay leaf and 2 egg whites are added to the refrigerator after mixing. One day it is stored in the closet. The next day, it is taken out of the fridge and put in a pot. Pour 0,79 gallons of broth on it and put it on the stove. Slightly boiled. The oil on the face of the pan should be taken with a ladle. Onions are cooked in the oven for 3 minutes, waiting for blackening and thrown into the consommé. The pot is boiled for 5-6 hours on low heat. When the consommé becomes clear and shiny, it is taken down from the fire. After 15 minutes, it is taken with a ladle and filtered through cheesecloth. It is served hot or as onions.

 

ENJOY YOUR MEAL


 

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