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- Spiced Wine Broth
- (Brodo al Vino Aromatizzato)
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Ingredients:
For the Meat Stock:
1 and 3/4 lbs (800 grams) lean beef, cut into cubes
1 lb and 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) carrots, coarsely chopped
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Wine Broth:
2 cloves
7 fl oz (200 ml) dry white wine
3 egg yolks
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
Directions:
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- Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to the boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock.
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- Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours.
Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and discard.
Prepare the Wine Broth:
Place the pan of stock over a low heat, add the cloves and bring to the boil.
Heat the wine in another pan.
Whisk the egg yolks in a soup tureen, then pour in the stock and warm wine and stir in the cinnamon and nutmeg. Serve immediately. Serves 4.
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