Petite Marmite

1.5 LITRES

Ingredients

Chicken winglets                                                  150 g

Beef rump                                                                150 g

Carrots                                                                 150 g

Turnips                                                                150 g

Cabbage                                                               75 g

Celery                                                                  75 g

Beef consomme                                                       1.5 ltr

Beef marrow                                                        10 pieces

Croute de flute                                                     10 pieces

Method

  1. Cut the beef into 10 mm dice.
  2. Blanch the beef and chicken winglets, refresh, remove the bones from the winglets and cut the chicken meat in half.
  3. Turn the carrots and turnips approximately 20 mm long.
  4. Cut the cabbage and celery into oblong pieces 20 mm x 5 mm then blanch and refresh all the vegetables. 
  5. Divide and place the beef, winglets and vegetables equally into the required number of marmites, add boiling consomme, cover and simmer very gently until the garnish is cooked. 
  6. Just before serving add one slice of beef marrow per cover on a croute.

BEEF MARROW FOR PETITE MARMITE:

  • Place in cold running water for 3 hours to clean off all blood stains.
  • Store in cold water.
  • Cook in simmering acidulated water for 1 to 2 minutes.

Note:  Marmites are usually made of earthenware or porcelain and are available in sizes from 1 to 10 portions.

 

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