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Jellied Consomme Madrilene

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Ingredients
  Veal knuckle 2 Pound
  Lean minced beef 1⁄2 Pound
  Onion 1 Large, sliced
  Garlic 1 Clove (5 gm), chopped
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Sugar 1 Tablespoon
  Canned tomatoes 20 Ounce (1 Can)
  Water 6 Cup (96 tbs)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a soup kettle, add all the ingredients.
2) Place the soup kettle on heat and bring the liquid to a boil.
3) Cover with a lid and simmer for 3 hours.
4) Use a damp cloth to strain the stock.
5) Use a bowl to pour the stock, cover and place inside the refrigerator.

SERVING
6) Serve as a jelly or use for cooking.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Veal
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes

Rate It

Your rating: None
4.04706
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2294 Calories from Fat 1021

% Daily Value*

Total Fat 114 g175.6%

Saturated Fat 47.7 g238.5%

Trans Fat 1.7 g

Cholesterol 860.6 mg286.9%

Sodium 2080.8 mg86.7%

Total Carbohydrates 89 g29.5%

Dietary Fiber 16.8 g67.3%

Sugars 28.3 g

Protein 225 g450.7%

Vitamin A 83% Vitamin C 135.5%

Calcium 48% Iron 75%

*Based on a 2000 Calorie diet

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Jellied Consomme Madrilene Recipe