Consommé with an egg drop

Name: Consommé with an egg drop
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 bunch Parsley; 2 Eggs; 1/8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease; 1 l clear beef stock

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 bunch Parsley
2 Eggs
1/8 l Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease
1 l clear beef stock

Directions

1
Wash parsley, dab dry and chop finely. Whisk eggs, milk and half of the parsley. Season with salt, pepper and nutmeg. Grease an ovenproof dish, add egg milk and let it simmer in a bain-marie at low heat for about 20 minutes.
2
Allow to cool briefly. Bring the stock to the boil and season if necessary. Remove the egg from the mould and cut out stars. Spread the stock over four soup plates, add the egg whites and the rest of the parsley. Serve with freshly baked baguette.