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Veal-Chicken Consommé

birtle's picture
Ingredients
  Veal knuckle 3 Pound
  Chicken necks 2
  Chicken wings 4
  Salt 1 Tablespoon
  Peppercorns 1⁄4 Teaspoon
  Celery stalks 3
  Bay leaves 2
  Thyme sprig 2
  Cloves 1
  Onion 1
  Cayenne pepper 1 Dash
  Pimento 6 Tablespoon
  Green pepper 6 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Occasion: 
Christmas
Ingredient: 
Veal
Interest: 
Healthy
Cook Time: 
260 Minutes
Servings: 
6

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