Consommé Ordinaire from Le Guide Culinaire by Auguste Escoffier
Method of clarification Place the chopped meat, vegetables and whites in a small stockpot, mix well together, add the White Bouillon, bring to the boil stirring
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1½ kg (3 lb 6 oz) very lean beef, well trimmed and chopped
- 5 litres (8¾ pt or 1⅜ U.S. gal) White Bouillon
- 100 g (3½ oz) carrots
- 200 g (7 oz) leek
- 2 egg whites
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