Chop Dinner In Half An Hour | The French Chef Season 5 | Julia Child
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Recipes in this Video
2 recipes
Ingredients
- ●2 quarts beef stock
- ●1/2 pound ground beef
- ●1/2 pound ground chicken
- ●2 egg whites
- ●1/2 cup diced carrots
- ●1/2 cup diced celery
- ●1/2 cup diced onions
- ●1/4 cup chopped parsley
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 bay leaf
Instructions
- 1In a large pot, bring the beef stock to a simmer over medium heat.
- 2In a mixing bowl, combine the ground beef, ground chicken, egg whites, salt, and pepper. Mix well until fully combined.
- 3Add the meat mixture to the simmering stock, stirring gently to combine.
- 4As the mixture heats, it will form a raft on the surface. Allow it to simmer for about 30 minutes without stirring.
- 5Once the raft has formed, reduce the heat to low and let it simmer for an additional 30 minutes.
- 6Carefully strain the broth through a fine-mesh sieve or cheesecloth to remove the raft and any impurities.
- 7Return the clear broth to the pot and add the diced carrots, celery, onions, bay leaf, and parsley.
- 8Simmer the broth for another 15-20 minutes until the vegetables are tender.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with additional parsley if desired.
Equipment
large potmixing bowlfine-mesh sievecheesecloth
Ingredients
- ●1 cup heavy cream
- ●1/2 cup whole milk
- ●4 oz dark chocolate, chopped
- ●3 large egg yolks
- ●1/4 cup granulated sugar
- ●1 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1Preheat your oven to 325°F (160°C).
- 2In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until just simmering, then remove from heat.
- 3Add the chopped dark chocolate to the hot cream mixture and stir until melted and smooth.
- 4In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until well combined.
- 5Slowly pour the chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
- 6Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
- 7Divide the mixture evenly among small ramekins or pots.
- 8Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- 9Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.
- 10Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours before serving.
Equipment
ovensaucepanwhiskfine-mesh sieveramekinsbaking dish
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