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 8.32 g
Saturates 6.93 g
Monounsaturated fatty acids 7.45 g
Polyunsaturated fatty acids 1.74 g
Cholesterol 49.6 mg
Calcium 224.44 mg
Iron 5.11 mg
Zinc 3.29 mg
Vitamin A 444.41 ug
Vitamin C 59.15 g
Folic acid 204.81 ug
Salt (Sodium) 245.64 mg
Sugars 18.75 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Borage with low-temperature poached eggs and Iberian ham
- Type of dish: Vegetables
- Temperature: Hot
Consommé with a garnish of roasted foie gras and cabbage
- Type of dish: Meats, Soups and creams, Vegetables
- Temperature: Hot
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