Veal-Chicken Consommé Recipe
Ingredients
Veal knuckle – 3 pounds
Necks and wings of 2 chickens
Salt - 1 tablespoon
Peppercorns - 1/4 teaspoon
Celery - 3 stalks
Bay leaves - 2
Thyme - 2 sprigs
Cloves – 2Onion - 1
A dash of cayenne pepper
Pimento - 6 tablespoons, minced
Green pepper - 6 tablespoons, minced
Directions
MAKING
1) Take a soup kettle and combine knuckle, chicken, salt, 3 quarts of water, celery, peppercorns, bay leaves, cloves, thyme, cayenne pepper and onion in it.
2) Bring the mixture to a boil. Skim.
3) Cover and simmer for about 4 hours.
4) Stain through dough thickness of cheese cloth and chill until firm.
5) Break up using a fork and serve in chilled bouillon cups.
SERVING
6) Garnish with green pepper and pimento.
1) Take a soup kettle and combine knuckle, chicken, salt, 3 quarts of water, celery, peppercorns, bay leaves, cloves, thyme, cayenne pepper and onion in it.
2) Bring the mixture to a boil. Skim.
3) Cover and simmer for about 4 hours.
4) Stain through dough thickness of cheese cloth and chill until firm.
5) Break up using a fork and serve in chilled bouillon cups.
SERVING
6) Garnish with green pepper and pimento.
Questions, Comments and Reviews
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