No Fuss Chicken Consommé
Автор: Uncle Matt's Cookery Lessons
Загружено: 2025-04-06
Просмотров: 645
No Fuss Chicken Consommé
Chicken Consommé
Chicken stock / broth 1L / 2.1 pint
Egg whites 4
Minced / ground meat 400g / 14oz
White onion 1
Celery stick / rib 1
Carrot 1
Leek 1/2
Parsley 1 tbsp
Garlic 2 cloves
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François Pierre de la Varenne and "Le Cuisinier François":
The father of French modern cuisine, François Pierre de la Varenne, is credited with being the first to write down the term "consommé" in his 1651 work "Le Cuisinier François," which describes the technique of clarifying liquids with egg whites.
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