Brunoise

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Time to Prepare this Recipe 95 minutes Prep: 25 minutes Cook: 70 minutes
Calories Per Serving and Nutrition Information 52 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

4 cups beef bouillon
2 each egg whites and shells crushed
1 cup water
2 tablespoons butter
1 each carrot finely diced
1 each celery stalks finely diced
2 each scallions, spring or green onions finely sliced into rings
1 teaspoon salt and black pepper or to taste

Directions

Pour the bouillion into a large pot.

Be careful not to allow any sediment to be added.

Lightly beat the egg whites with the water and add this to the bouillion with the crushed egg shells.

Bring the stock to a boil and simmer for 1 hour.

Skim the foam from the top and strain the stock through a sieve that has been lined with several layers of cheese cloth.

You now have a clear consomme.

Melt the butter in a small saucepan and add the finely diced and sliced vegetables.

Spoon 2 or 3 Tablespoons of the consomme over the vegetables, cover the pan, and braise the vegetables slowly for about 10 minutes or until tender.

To serve, reheat the consomme and garnish it with the braised vegetables.

Season to taste with salt and black pepper.

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Nutrition Facts

Serving Size 71g
Amount per Serving
Calories 52 75% of calories from fat
% Daily Value*
Total Fat 4.0g7%
 Saturated Fat 3.0g13%
 Trans Fat 0.0g
Cholesterol 11mg4%
Sodium 947mg39%
Total Carbohydrate 3.0g1%
 Dietary Fiber 1.0g2%
 Sugars 2.0g
Protein 1.0g2%
Vitamin A 38%  Vitamin C 3%
Calcium 2%  Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Lamb in Phyllo

haven't tried this recipe yet - sounds good - BUT - why not tell us the oven temperature? A hot oven (to me) just means the oven is ON.

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