Recipe #

CONSOMMÉ BRUNOISE
Portions Calories:
Cost:
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One line description
S No Ingredients Quantity Quantity 10 Rate (Rs) Amount (Rs) Specification
4 portions Portions
1 White mutton stock 1½ ltr.
2 Lean minced meat 150 gms.
3 Onion 75 gms.
4 Turnip 50 gms.
5 Carrot 75 gms.
6 Celery stalk 2-3 no.
7 Parsley stalk 3-4 no.
8 Leeks 1” stem
9 Bayleaf 2 no.
10 Peppercorn 5-6 nos.
11 Egg White 1 no
12 Seasoning As reqd.
TOTAL
METHOD
Pre-Preparation:
Chop Carrot, Turnip &Onion.
Preparation :
Place minced meat in a bowl and add chopped vegetables & bouquet garni
Break egg and separate egg white and yolk.
Add egg white into minced meat mixture.
Mix it well and add this mixture to the chilled stock.
Disperse the mixture into stock once and put the stock on the flame.
As the mixture starts coming up, put the flame on slow temperature.
Allow mixture to form Raft at surface.At this stage put the stock on simmer and allow it to extract all the flavor from the
ingredients for at least 1½ to 2 hours.
Strain consommé with a double muslin cloth slowly without breaking the raft.
Garnish : Garnish with parboiled juliennes of carrots ,Leeks,Turnips
Preparation Time: Service temperature :
Evaluation of Recipe: (Score 1-4) Accompaniments:
Appearance Aroma Consistency Texture Taste Total
Remarks:Par boil and refresh juliennes of vegetables
before service and add garnish at the last moment.