Brunoise | Recipe Finder
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
Ingredients
- 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)
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