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Consomme Cherbrug

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Ingredients
  Ground ham 170 Milliliter
  Onion 5 Milliliter, grated
  Salt 3 Milliliter
  Egg white 1
  Whipping cream 30 Milliliter
  Beef broth 1 3⁄4 Liter
  Eggs 6
  Madeira wine 250 Milliliter
  Sliced mushrooms 250 Milliliter
  Truffles 30 Milliliter, sliced
Directions

In a mixing bowl combine the ham, onion, seasonings, egg white and cream.
Press through a fine sieve and roll into small balls.
Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes.
Remove the meat balls.
Poach the eggs in an egg poacher until the whites are cooked but the yolks are still undercooked.
While the eggs poach, heat the remaining broth with the wine, meatballs, and mushrooms.
Simmer for 10 minutes.
Place one poached egg in a serving bowl, cover with soup and garnish with truffles, serve at once.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Ham
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes
Servings: 
6

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