Consommé Brunoise

Ingredients

Brown stock 1.5 lt
White of eggs 2
Onions 50 g
Celery 50 g
Minced meat 500g
Carrots 50 g
Leeks 20g
Bouquet garni
Salt to taste

For the garnish

1 tbsp finely diced carrot
1 tbsp finely diced turnip
1 tbsp finely diced green leek

Method

1. Place the minced meat in a saucepan; add the salt, whites of eggs and dices vegetables mixed thoroughly with a little cold stock.
2. Gradually add the remainder of the cold stock. Bring to the boil slowly, stirring from time to time with a wooden spoon.
3. When just boiling remove spoon and allow to simmer gently for 2 ½ hours. Do not disturb the contents during cooking.
4. Strain through 4 layers of damp muslin.
5. Reboil and remove all fat with absorbent paper.
6. Correct the colour, seasoning and garnish with brunoise of vegetable.