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
finely Chop Parsley1 tbsp
Egg 3no
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.
7. Beat eggs & pour into soup and add herbs.
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