Brunoise – a delicious recipe with beef stock, egg whites, water, butter, carrots, celery. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pour the bouillion into a large pot.
2
Be careful not to allow any sediment to be added.
3
Lightly beat the egg whites with the water and add this to the bouillion with the crushed egg shells.
4
Bring the stock to a boil and simmer for 1 hour.
5
Skim the foam from the top and strain the stock through a sieve that has been lined with several layers of cheese cloth.
6
You now have a clear consomme.
7
Melt the butter in a small saucepan and add the finely diced and sliced vegetables.
8
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.
9
To serve, reheat the consomme and garnish it with the braised vegetables.
10
Season to taste with salt and black pepper.
171
kcal
Calories
11
g
Fat
11
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 cups beef stock, 2 each egg whites and shells crushed, 1 cup water, 2 tablespoons butter, and more.
Yes, Brunoise falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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