Clarified stock
Allergens:
Ingredients for 5 portions
Calculate portions
Poultry carcasse
0.2 kg
Bones
0.4 kg
Beef ossobuco
0.2 kg
Black peppercorns
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
Elaboration
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.
Method:
- 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)
Energy
263.54
kcal
Carbohydrates
9.7
g
Proteins
16.13
g
Lipids
17.09
g
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.
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