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 sprig | 2 | |
| Cloves – 2Onion - 1 | ||
| Cayenne pepper | 1 Dash | |
| Pimento | 6 Tablespoon, minced | |
| Green pepper | 6 Tablespoon, 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.
Chef
