Brunoise

* Exported from MasterCook *

BRUNOISE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Beef bouillion
2 Egg whites and shells,
-crushed
1 c Water
2 tb Butter
1 Carrot, finely diced
1 Celery rib, finely diced
2 Scallions, finely sliced
-into rings
Salt and black pepper (to
-taste)

Pour the bouillion into a large pot. Be careful not
to allow any sediment to be added. Lightly beat the
egg whites with the water and add this to the
bouillion with the crushed egg shells. Bring the stock
to a boil and simmer for 1 hour. Skim the foam from
the top and strain the stock through a sieve that has
been lined with several layers of cheese cloth. You
now have a clear consomme. Melt the butter in a small
saucepan and add the finely diced and sliced
vegetables. Spoon 2 or 3 Tbsp. of the consomme over
the vegetables, cover the pan, and braise the
vegetables slowly for about 10 minutes or until
tender. To serve, reheat the consomme and garnish it
with the braised vegetables. Season to taste with salt
and black pepper. Serves 6 From: Coast Magazine's
Jersey Shore Almanac Shared By: Pat Stockett



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