Petite Marmite
- 2 pounds very lean beef
- 1 small fowl
- 1 1/2 gallons consomme
- 3 carrots
- 2 turnips
- 2 stalks celery
- 3 leeks
- 1/4 head cabbage
- Salt and pepper to taste
- 1 marrow bone, cooked
- 1 teaspoon chopped chervil
- 1 teaspoon chopped parsley
- Cheese croutons
Put beef and fowl in pot or casserole, cover with cold water and let come to a boil. Drain water thoroughly; cover beef and fowl with consomme and let come to a boil. Skim. Add carrots, turnips, celery, leeks, and cabbage cut in single squares and cook until everything is done. Salt and pepper to taste. Remove beef and chicken, cut in small squares and add to the soup. Add marrow, already sliced, also chervil and parsley. Serve cheese croutons separately. Serves 6.
Submitted by May 24, 2009
15 min
30 min
45 min