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Potage From Meat

  • Yield: About 10 cups.


  • 2 1/3 pound stew beef meat
  • 4 cups water
  • "Rich juice": 31 oz (3 cans) concentrated beef broth
  • 1 1/2 cup dry bread crumbs
  • 3/4 teaspoon freshly ground black pepper
  • 8 threads saffron
  • 5 eggs
  • 1 1/2 cups grated cheese
  • 3/8 cup chopped parsley
  • 3/4 teaspoon dried or 1 teaspoon fresh marjoram
  • 1 1/2 tablespoon chopped fresh mint
  • Verjuice = 3 tablespoons wine vinegar
  • Salt, to taste


  • Take lean meat and let it boil, then cut it up finely and cook it again for half an hour in rich juice, having first added bread crumbs. Add a little pepper and saffron.
  • When it has cooled a little, add beaten eggs, grated cheese, parsley, marjoram, finely chopped mint with a little verjuice. Blend them all together in a pot, stirring them slowly with a spoon so that they do not form a ball. The same may be done with livers and lungs. Bring meat and water to a boil and cook 10 minutes; take meat out and cut up small; put back in water with broth, bread crumbs, pepper, and saffron. Simmer 1/2 hour over low flame, being careful that it does not stick. Mix in remaining ingredients; cook, stirring frequently, for about 5 minutes. Ladle into pewter serving bowls and serve warm.
  • ** This is a rather meat-rich version; it also works with as little as half this much meat.