4. Meat and bone broth
Ingredients::
Veal bones, veal meat, celery, carrots, cabbage, tomatoes, onion, parsnip, parsley, egg white, pepper, bay leaf, vinegar, lemon, salt
Instructions:
Simmer bones 4-5 hours. Mix vegetables, minced meat, and egg white to clarify. Strain. Serve with recipe №17 or recipe №18.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Телешки кости | 1430.00 | 1430.00 |
| Телешко месо (кайма) | 60.00 | 60.00 |
| Celery | 120.00 | 108.00 |
| Carrots | 100.00 | 80.00 |
| Fresh cabbage | 70.00 | 60.00 |
| Red tomatoes | 100.00 | 94.00 |
| Onion | 100.00 | 84.00 |
| Parsnip | 70.00 | 53.00 |
| Магданоз (корени и стъбла) | 80.00 | 56.00 |
| Яйца (белтък) | 25.00 | 25.00 |
| Black pepper | 2.00 | 2.00 |
| Дафинов лист | 1.00 | 1.00 |
| Vinegar | 60.00 | 60.00 |
| Lemon | 120.00 | 48.00 |
| Salt | 15.00 | 15.00 |
| Притурка (рецепта №17, рецепта №18) | 0.00 | 500.00 |
Standard for 10 servings: Total yield:3000 | One serving:300
Chemical composition per serving (in grams): Proteins:2.2 , Fats:0.5, Carbohydrates:4.6, Energy value:32 kcal
Chemical composition per serving (in grams): Proteins:2.2 , Fats:0.5, Carbohydrates:4.6, Energy value:32 kcal