Maréchale

Ingredients for Maréchale

Instructions for Maréchale

To prepare the Maréchale recipe, please follow these instructions:

Clarification of beef broth: Meat and herbs are chopped in the meat mincer, mix well with whites, add gently the cold soup, stir around, then heated the soup gently up to the boiling point, then there must not be touched, klarifikationen will add it on top of the soup as a lid, the soup some gruel is in 1-2 hours.

Klarifikationen be removed carefully with a slotted spoon and consommen sifted carefully through a cloth. If it is a chicken broth that needs to be done, add chicken hull (carved itu) After this exercise you should have a completely crystal clear broth ready for the addition of garnish. It could URf.eks. be

Carrots and celery into flat squares, cauliflower florets, peas, leek rings, marrow and meatballs.