Recipe
Potage From Meat
Ingredients
- 2 1/3 pound stew beef meat
- 4 cups water
- "Rich juice": 31 oz (3 cans) concentrated beef broth
- 1 1/2 cup dry bread crumbs
- 3/4 teaspoon freshly ground black pepper
- 8 threads saffron
- 5 eggs
- 1 1/2 cups grated cheese
- 3/8 cup chopped parsley
- 3/4 teaspoon dried or 1 teaspoon fresh marjoram
- 1 1/2 tablespoon chopped fresh mint
- Verjuice = 3 tablespoons wine vinegar
- Salt, to taste
Directions
- Take lean meat and let it boil, then cut it up finely and cook it again for half an hour in rich juice, having first added bread crumbs. Add a little pepper and saffron.
- When it has cooled a little, add beaten eggs, grated cheese, parsley, marjoram, finely chopped mint with a little verjuice. Blend them all together in a pot, stirring them slowly with a spoon so that they do not form a ball. The same may be done with livers and lungs. Bring meat and water to a boil and cook 10 minutes; take meat out and cut up small; put back in water with broth, bread crumbs, pepper, and saffron. Simmer 1/2 hour over low flame, being careful that it does not stick. Mix in remaining ingredients; cook, stirring frequently, for about 5 minutes. Ladle into pewter serving bowls and serve warm.
- ** This is a rather meat-rich version; it also works with as little as half this much meat.
Recipe Details
- Source: Emeril Live EM1D04 [4]
- Dish Type: Entree [5]
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