Brunoise

95 minutes Prep: 25 minutes Cook: 70 minutes

52 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

4	cups	beef bouillon
2	each	egg whites	and shells crushed
1	cup	water
2	tablespoons	butter
1	each	carrot	finely diced
1	each	celery stalks	finely diced
2	each	scallions, spring or green onions	finely sliced into rings
1	teaspoon	salt and black pepper	or to taste

Directions

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 Tablespoons 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.

Add your comment

Categories this recipe belongs to

Cheese
Soups

Nutrition Facts

Serving Size 71g

Amount per Serving

Calories 52 75% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 947mg	39%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	2%
Sugars 2.0g
Protein 1.0g	2%

Vitamin A	38%		Vitamin C	3%
Calcium	2%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to orange juice lemon juice

Last Recipes Viewed

Recipe Bite

Chives

by Laurie

General:Chives are the bright green, long, hollow, thin leaves of Allium schoenoprasum, an onion-like member of the lily family....

Member Review

Sausage And Mushroom Phyllo Twists

This is a lovely appetizer for parties. If you are in a hurry, try just leaving the phyllow sheets whole and rolling the filling up like a large sausage roll, about a third of the filling to a rectangle made of four sheets, each brushed with the clarified butter. Slice diagonally and separate slightly before baking. Also, for one batch I added a tsp. of chili-garlic sauce, which added a nice heat. These appetizers look great on a tray, and be prepared to make a lot--they disappear fast.