Recipe courtesy of Elizabeth Cook
Potage from Meat
- Level: Intermediate
- Yield: about 10 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 279
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 31
- Cholesterol
- 135
- Sodium
- 691
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
2 1/3 pound beef stew meat
4 cups water
"Rich juice": 31 ounces (3 cans) concentrated beef broth
1 1/2 cups dry bread crumbs
3/4 teaspoon freshly ground black pepper
8 threads saffron
5 eggs
1 1/2 cups grated Parmesan or Romano
3/8 cup chopped parsley
3/4 teaspoon dried or 1 teaspoon fresh marjoram
1 1/2 tablespoons chopped fresh mint
3 tablespoons wine vinegar
Salt
Directions
- 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 30 minutes 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.
- Original Recipe for Potage from Meat:
- Take lean meat and let it boil, then cut it up finely, and cook it again for 30 minutes 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, and finely chopped mint with a little vinegar. 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.
Cook’s Note
** This is a rather meat-rich version; it also works with as little as half this amount of meat.