Meat bouillon with semolina stars

Name: Meat bouillon with semolina stars
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 7
Ingredients: 500 g Beef for cooking; 1 collar Soup Greens; 1 onion, 1/2 tsp peppercorns; 1-2 Cloves; 1 Bay leaf; 2 eggs , 1/4 l milk (Gr. M); 7-10 Tbsp salt, nutmeg, pepper; 50 g Semolina; 30 g + some soft butter; 3-4 Stem(s) parsley and; 7-10 Tbsp Chives

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 7

500 g Beef for cooking
1 collar Soup Greens
1 onion, 1/2 tsp peppercorns
1-2 Cloves
1 Bay leaf
2 eggs , 1/4 l milk (Gr. M)
7-10 Tbsp salt, nutmeg, pepper
50 g Semolina
30 g + some soft butter
3-4 Stem(s) parsley and
7-10 Tbsp Chives

Directions

1
Wash the meat. Clean, wash and chop the soup vegetables. Onion peel, quarter. Boil up everything with spices and 1 1/2-2 l water. Let simmer for about 2 hours. Skim in between
2
Separate eggs. Boil milk with about 1/4 teaspoon salt. Stir in semolina and stir until the mixture comes off the bottom of the pot as a lump. Cool down a little. Mix 30 g butter, egg yolk and nutmeg. Wash the herbs and chop finely. Stir in. Stir in semolina mixture. Beat egg white until stiff, fold in
3
Spread the mixture about 1 cm thick in a greased casserole dish. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes. Let it cool down. Cut out stars or cut into rhombuses. Sieve the bouillon and season to taste. Arrange stars in cups. Fill the stock carefully on top