Consomme Anjou Recipe
Ingredients
| 170 ml twice ground deer meat | ||
| Onion | 5 Milliliter, grated | |
| 1 ml each of pepper, basil, thyme, paprika | ||
| Salt | 3 Milliliter | |
| Egg white | 1 | |
| Whipping cream | 30 Milliliter | |
| 1.5 L Game Broth | ||
| 375 ml asparagus tips | ||
| 250 ml cooked, long grain rice | ||
Directions
In a mixing bowl combine the meat, onion, seasonings, egg white and cream.
Press through a fine sieve and roll into small balls.
Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes.
Remove the meatballs.
Heat the remaining broth in a large kettle or Dutch oven, add the asparagus, rice and meat balls, simmer for 10 minutes, serve.
Press through a fine sieve and roll into small balls.
Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes.
Remove the meatballs.
Heat the remaining broth in a large kettle or Dutch oven, add the asparagus, rice and meat balls, simmer for 10 minutes, serve.
Chef
