POTAGE FROM MEAT

Potage from Meat image

Provided by Food Network

Time 45m

Yield about 10 cups

Number Of Ingredients 13

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2 1/3 pound beef stew meat
4 cups water
"Rich juice": 31 ounces (3 cans) concentrated beef broth
1 1/2 cups dry bread crumbs
3/4 teaspoon freshly ground black pepper
8 threads saffron
5 eggs
1 1/2 cups grated Parmesan or Romano
3/8 cup chopped parsley
3/4 teaspoon dried or 1 teaspoon fresh marjoram
1 1/2 tablespoons chopped fresh mint
3 tablespoons wine vinegar
Salt

Steps:

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 30 minutes 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.
Original Recipe for Potage from Meat:
Take lean meat and let it boil, then cut it up finely, and cook it again for 30 minutes 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, and finely chopped mint with a little vinegar. 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.