Title: Brunoise
Categories: Soup
Yield: 1 Servings
| 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