|
Ingredients
|
For 4
|
For 100
|
|
Good mutton stock
|
885ml
|
17.7litre
|
|
For clarification:
|
|
|
|
Minced mutton (lean)
|
115gms
|
910gms
|
|
Egg white
|
1
|
6
|
|
Egg yolk
|
1
|
3
|
|
Carrots
|
55gms
|
455gms
|
|
Celery
|
30gms
|
225gms
|
|
Peppercorns
|
a few
|
15gms
|
|
Onions
|
10gms
|
55gms
|
|
Cloves
|
2gms
|
10gms
|
|
Salt
|
10gms
|
100gms
|
|
Vinegar
|
10ml
|
30ml
|
|
Royale garnish:
|
|
|
|
Egg yolk
|
1
|
4
|
|
Milk or stock
|
15ml
|
115ml
|
|
Seasoning
|
|
|
Cool stock well and strain. Chop the vegetables and mix with
minced meat and eggs. Add mixture to stock and whisk thoroughly. Add vinegar,
spices and onions to the stock. Keep on a slow fire and bring to boil whisking
all the time. When it starts boiling stop whisking and allow to simmer for one
hour. Strain through a muslin twice if necessary. Reheat and garnish with cubes
of royale. For garnish, beat yolk, add stock and seasoning and steam in small
greased moulds.
