|
|
|
|
Yield: 10 quarts or 10 liters |
| Lean Beef, minced |
4 pounds |
2 kilogram |
| Chicken Trimmings,
lightly roasted, chopped (wings, necks carcass) |
2 pounds |
1 kilogram |
| Chicken Stock |
10 quarts |
10 liters |
| Mirepoix |
|
|
| Leeks, minced |
8 ounces |
225 grams |
| Carrots |
4 ounces |
110 grams |
| Celery |
4 ounces |
110 grams |
| Egg Whites |
4 to 6 |
4 to 6 |
| Water |
2 quarts |
2 liters |
| |
|
|
|
Procedures |
| 1.
Mix minced beef, chicken and mirepoix. Add egg whites and water. Cover
and let stand in a cool place for an hour. ( (1 egg yolk can be used
in the mixture to add a golden color if necessary) |
| 2.
Add stock |
| 3.. Heat
to the boiling point, stirring occasionally for the first 30 minutes
to keep the mixture from sticking to the bottom |
| 4.
Simmer slowly for 2 hours |
| 5.
Strain through cheesecloth and skim off any fat |
| 6.
Adjust the seasoning |
         . |
