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Brou a la tassa, Catalan consommé with sherry and egg yolk

Brou a la tassa, Catalan consommé with sherry and egg yolk

Appetizers

A clear Catalan broth made with chicken bones and gizzards, veal bones, and herbs, strained through a fine-mesh sieve, and then enriched with Xérès and eg…

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Recipe from Josep Xicota, CommonsDelinker, adapted by Recette de cuisine · · updated on

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In Catalonia, “bouillon à la tasse” is served hot, at the beginning of a festive meal or as a warming drink. The xérès and egg yolks, added at the end, give it a rich texture and color.

Ingredients and directions

  • Prep time15 min
  • Cook time2 hr
  • Total2 hr 15 min
  • DifficultyEasy
  • Cooking methodsaucepan
  • Gluten-free
  • Low lactose

Ingredients

8 people
  • $0.21
  • $0.06
  • $0.70

Directions

  1. Clean all the ingredients and sear the carcasses over a flame. ≈ 8 min
  2. Place them in a large pot with the kidneys, bones, 2 liters of water, salt, herbs, and the peeled and chopped onion. Let it simmer gently for 2 hours.
  3. Switch to the fine Chinese strainer. ≈ 3 min
  4. Whisk the egg yolks in a small amount of cold broth, then add them to the broth with the sherry, without bringing it to a boil.
  5. Serve in cups or bowls. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 2 chicken carcasses
  • 3 chicken eggs
  • 4 pieces of veal
  • 2 bundles of herbs for broth (leek, celery, parsley, carrot)
  • 1 large onion
  • 2 liters of water
  • salt
  • Two small glasses of Xeres
  • 2 egg yolks

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