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Brunoise

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BRUNOISE
 Categories: Soups
      Yield: 1 Servings
 
      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)
 
  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 with the crushed egg shells. Bring the
  stock to a boil and simmer for 1 hour.  Skim the foam from the top
  and strain the stock through a sieve that has been lined with several
  layers of cheese cloth. You now have a clear consomme. Melt the
  butter in a small saucepan and add the finely diced and sliced
  vegetables. Spoon 2 or 3 Tbsp. of the consomme over the vegetables,
  cover the pan, and braise the vegetables slowly for about 10 minutes
  or until tender. To serve, reheat the consomme and garnish it with
  the braised vegetables. Season to taste with salt and black pepper.
  Serves 6 From: Coast Magazine's Jersey Shore Almanac Shared By: Pat
  Stockett
 
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