ReceptnaptárClear consommé
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Ingredients
Method
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- Pour the cold, defatted broth into a pot.
- Mix the ground meat, the egg whites, the pepper and the tomato paste well in a bowl, then pour the cold broth into this mixture and mix it in well.
- Heat the pot slowly, stirring constantly, until it comes to a boil - the meat and egg white clump together at this point and pull the small cloudy particles of the broth along with them (this is the classic clarification technique).
- Once it boils, turn the heat down very low and simmer, barely bubbling, for 20-25 minutes without stirring.
- Strain carefully through a fine sieve or cheesecloth - the result is a crystal-clear, deep reddish-brown consommé.
- Serve hot with small pasta or dumplings.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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