Brunoise

Name: Brunoise
Ingredients: 4 cups beef stock; 2 each egg whites and shells crushed; 1 cup water; 2 tablespoons butter; 1 each carrots finely diced; 1 each celery stalks finely diced; 2 each scallions, spring or green onions finely sliced into rings; 1 teaspoon salt and black pepper or to taste

8 ingredients

10 steps

Ingredients

4 cups beef stock
2 each egg whites and shells crushed
1 cup water
2 tablespoons butter
1 each carrots finely diced
1 each celery stalks finely diced
2 each scallions, spring or green onions finely sliced into rings
1 teaspoon salt and black pepper or to taste

Directions

1

Pour the bouillion into a large pot.
2

Be careful not to allow any sediment to be added.
3

Lightly beat the egg whites with the water and add this to the bouillion with the crushed egg shells.
4

Bring the stock to a boil and simmer for 1 hour.
5

Skim the foam from the top and strain the stock through a sieve that has been lined with several layers of cheese cloth.
6

You now have a clear consomme.
7

Melt the butter in a small saucepan and add the finely diced and sliced vegetables.
8

Spoon 2 or 3 Tablespoons of the consomme over the vegetables, cover the pan, and braise the vegetables slowly for about 10 minutes or until tender.
9

To serve, reheat the consomme and garnish it with the braised vegetables.
10

Season to taste with salt and black pepper.