Fine mushroom broth

Name: Fine mushroom broth
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 washer raw ham (approx. 25 g); 2 Eggs; 100 ml Milk; 7-10 Tbsp salt, nutmeg; 7-10 Tbsp Grease; 125 g Mushrooms; 1 TABLESPOON butter/margarine; 7-10 Tbsp white pepper; 3-4 Tsp Porcini yeast broth (instant); 1/2 bunch Chives; 7-10 Tbsp Aluminium foil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 washer raw ham (approx. 25 g)
2 Eggs
100 ml Milk
7-10 Tbsp salt, nutmeg
7-10 Tbsp Grease
125 g Mushrooms
1 TABLESPOON butter/margarine
7-10 Tbsp white pepper
3-4 Tsp Porcini yeast broth (instant)
1/2 bunch Chives
7-10 Tbsp Aluminium foil

Directions

1
Cut the ham into fine strips. Whisk eggs and milk. Season with salt and nutmeg. Add ham. Pour egg milk into a greased fireproof mould (approx. 1/4 l capacity). Close the mould with aluminium foil. Leave to stand in a low-boiling water bath for about 40 minutes
2
Clean, wash and slice the mushrooms very thinly
3
Heat the fat in a saucepan. Sauté the mushrooms in it while turning them. Season with salt and pepper. Add 3/4 l water and bring to the boil. Stir in the yeast stock. Cover and simmer for about 3 minutes
4
Wash the chives and cut into small rolls. Remove the egg sting from the edge with a knife, turn it over and cut it into cubes or rhombs. Season to taste broth. Add the egg and chives