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Friday, August 7, 2015

JUSELLO - JUSSALL, CHEESE SOPPES, WITH MEAT BROTH


Cheese and Eggs Blended
Photo by: Lord-Williams
jussall, broth thickened with eggs and/or bread crumbs. [Nola. 1989:xxxii-1:xxxii-2]

JUSSALL WITH MEAT BROTH ADAPTED FROM NOLA'S xxxii-1 JUSELLO CON CALDO DE CARNE

Ingredients

1 qt meat broth
1 c parsley leaves
½ lb semi-hard machego cheese
2 eggs
1 tsp fine spice[1]

Garnish
1 tbsp chopped parsley

A Very Tasty Dish
Photo by: Lord-Williams
Preparation

Make a fatty meat broth. Strain it through a woolen cloth. Put the broth in a food processor and add parsley leaves. Grind until leaves are chopped. Pour the mixture into a clean pot and bring to a boil. Strain this through a woolen cloth and return the broth to the pot.

Shred the cheese. Beat the eggs and blend them with the cheese. Add spices. Mix well and pour this into the pot of broth. Warm the mixture but take care that the eggs do not curdle. Should this happen put the mixture into a food processor and turn it on high until the liquid is smooth again.

Pour into soup bowls, garnish with chopped parsley and serve.


[1] Salsas finas, see blog titled dárselo published November 29, 2013 for recipe.


LIBRO DE COCINA DE RUPERTO NOLA
AÑO MDXXV, xxxii-1







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