5 h
Additional culinary preparation: Stocks
Type of dish: Meats
Seasonal period: All year
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Water 3.0 l
Onion 0.2 kg
Carrots 0.1 kg
Leek 0.4 ud
Bones 0.4 kg
Bay leaf 0.1 g
Thyme 0.2 g
Minced meat 0.2 kg
Onion 0.06 kg
Green leek 0.2 ud
Egg whites 1.0 ud
Table salt 2.0 g

For the consommé:

  • Slice the onion, the carrot and paysanne (roughly chop) the leek.
  • Clean and cut the bones and the poultry carcass.
  • Remove the fat from the meat and cut it into cubes.
  • Roast the onion slices.
  • Place all the ingredients in a stockpot with peppercorns, bay leaf and thyme, cover with water and bring to the boil.
  • Lower the heat so that the water doesn’t boil and to avoid the liquid to cloud.
  • Simmer slowly for about 3-4 hours, strain and let cool.


  • Cut the onion and the green part of the leek into dices (brunoise).
  • Cut the lean meat.
  • Mix the mince, vegetables and egg whites until you form a ball.
  • Place the meat ball into the cold stock and break until well mixed.
  • Leave it on a low heat until it mixes slowly and the meat crust will reach the surface.
  • When it is about to boil add some ice.
  • When the meat crust is mixed, take off the heat and leave aside for some minutes.
  • Strain through using a wet cheesecloth.
  • Salt to taste.
Nutritional information (1 portion)
Fiber 3.69 g
Saturates 6.78 g
Monounsaturated fatty acids 7.45 g
Polyunsaturated fatty acids 1.43 g
Cholesterol 49.6 mg
Calcium 127.35 mg
Iron 3.52 mg
Zinc 2.89 mg
Vitamin A 289.44 ug
Vitamin C 28.04 g
Folic acid 88.44 ug
Salt (Sodium) 234.05 mg
Sugars 7.73 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.