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recipe for the consomme:
500g mirepoix
15 peppercorns
8 egg whites
4 tomatoes
6 litres beef stock
bouqet garni
1/4 litre white wine
salt

cooked for 1 1/2hours simmering


separately prepared a Julienne mixture of vegetables such as carrots, parsnips, leeks, celery, onion and trimmed them to 1cm before gently cooking over a low heat, later to be added to the consomme

the egg royal was made with equal quantities of egg and milk, seasoning, mixed together then strained and cooked in buttered dario moulds in a bain marie. cooled and shaped into cubes for the garnish :chef:
 
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