a bowl of soup with peas and carrots in it sitting on a table top

Save

app.ckbk.com

Consommé Brunoise from The Fundamental Techniques of Classic Cuisine by French Culinary Institute

ratings · 2hr 0min · Gluten free · 4 servings

854 followers

Ingredients

Meat

• 200 g Beef or turkey, lean

Produce

• 40 g Carrot brunoise

• 40 g Carrots

• 20 g Celery

• 20 g English peas

• 40 g Leeks

• 20 g String beans

• 100 g Tomato, fresh

• 40 g Turnip brunoise

Refrigerated

• 3 Egg whites, large

Canned Goods

• 2 1/2 liters 19 ounces) beef broth

• 20 g Tomato paste

Baking & Spices

• 1 Salt, Coarse

Comments

No comments yet! Add one to start the conversation.

Consommé Brunoise from The Fundamental Techniques of Classic Cuisine by French Culinary Institute | Recipe | Classic cuisine, Culinary, Cuisine

Save

app.ckbk.com

Consommé Brunoise from The Fundamental Techniques of Classic Cuisine by French Culinary Institute

ratings · 2hr 0min · Gluten free · 4 servings

854 followers

Ingredients

Meat

• 200 g Beef or turkey, lean

Produce

• 40 g Carrot brunoise

• 40 g Carrots

• 20 g Celery

• 20 g English peas

• 40 g Leeks

• 20 g String beans

• 100 g Tomato, fresh

• 40 g Turnip brunoise

Refrigerated

• 3 Egg whites, large

Canned Goods

• 2 1/2 liters 19 ounces) beef broth

• 20 g Tomato paste

Baking & Spices

• 1 Salt, Coarse

Comments

No comments yet! Add one to start the conversation.

Pinterest

Pinterest

Consommé Brunoise from The Fundamental Techniques of Classic Cuisine by French Culinary Institute

Ingredients

Comments

Consommé Brunoise from The Fundamental Techniques of Classic Cuisine by French Culinary Institute

Ingredients

Comments