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Consomme Anjou

food.master's picture
Ingredients
  Ground deer meat 170 Milliliter (Twice Ground)
  Grated onion 5 Milliliter
  Pepper 1 Milliliter
  Basil 1 Milliliter
  Thyme 1 Milliliter
  Paprika 1 Milliliter
  Salt 3 Milliliter
  Egg white 1
  Whipping cream 30 Milliliter
  Game broth 1 1⁄2 Liter
  Asparagus tips 375 Milliliter
  Cooked long grain rice 250 Milliliter
Directions

In a mixing bowl combine the meat, 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 meatballs.
Heat the remaining broth in a large kettle or Dutch oven, add the asparagus, rice and meat balls, simmer for 10 minutes, serve.

Recipe Summary

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

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