| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Soup |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Veal shank |
| 1/2 |
lb |
Beef shank |
| 2 |
ga |
Cold water |
| 1 |
|
Carrot; diced |
| 2 |
|
Stalks celery; diced |
| 1 |
|
Onion; diced |
| 5 |
|
Peppercorns |
| 4 |
|
Sprigs fresh parsley |
| 1 |
|
Clove garlic |
| 24 |
|
Onions; sliced very thin |
| 1/4 |
c |
Flour |
|
|
Salt |
| 6 |
sl |
Buttered & toasted french bread |
| 6 |
sl |
Gruyere cheese |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Place veal & beef shanks in water & bring to a fast boil. Boil 15 minutes,
skimming occasionally. Add carrots, celery, diced onion, peppercorns &
herbs; simmer another 1-1/2 hours. While broth is cooking, saute sliced
onions in butter until golden brown, placing them in another pot as they
brown. Add flour to sauteed onions & toss over heat for 3 to 5 minutes so
flour cooks out. Stir & set aside. Strain stock & add to onion mixture.
Cook 10 to 15 minutes. Add salt & adjust seasonings. Preheat oven to 325 F.
To serve, place French bread slices in individual soup bowls & fill bowls
with soup. Place a slice of Gruyere over top of each bowl, sealing it, &
cover with a teaspoon of grated Parmesan. Bake in oven until cheese melts,
about 5 to 10 minutes. Cheese should be lightly browned & bubbly. Serve
immediately.
LE MONT
GRANDVIEW AVENUE, PITTSBURGH
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”