CookEat Recipe
Venitienne Soup
Clear veal broth enriched with egg yolks and cream, with toasted French bread and Parmesan alongside.
Method
Steps
Step 1
Prepare the broth first. Cut the two pounds of raw veal shin into very small pieces. Slice the carrot, two onions and two cleaned leeks. Put them in a saucepan with the veal, two sliced celery ribs, two parsley branches, one chervil branch, one thyme sprig, bay leaf, two cloves and two raw egg whites. Mix briskly with a spatula for three minutes.
Step 2
Pour in the three quarts of cold water and season with the tablespoon of salt and half teaspoon of ground black pepper. Bring to a boil, then add the pound of raw veal knuckle. Cover, move to gentle heat and simmer slowly for two hours.
Step 3
Strain the entire broth through a double layer of damp clean cheesecloth into a clean vessel, leaving the meat, bones, herbs and vegetables behind. Cool all the actual strained broth promptly in shallow containers over an external ice-water bath and refrigerate at 40°F or below within two hours. Keep it cold until it has cooled through.
Step 4
In a bowl, beat the three raw egg yolks with four one-third-gill measures of cream. Put all the cooled broth in a saucepan, stir in the yolk and cream mixture and mix well. Heat while stirring continuously until very hot and at least 165°F throughout, without letting it boil.
Step 5
Toast the six slices of French bread. Pour all the hot finished soup into a soup tureen and serve immediately, with the toasted bread and a little grated Parmesan cheese in separate dishes.
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