Tomato Consommé

Try this delicious cake recipe:

1. heat the clarified butter in a saucepan. Sauté the shallots and garlic in it until translucent. Add the thyme, tomato quarters, basil, bay leaf and peppercorns. Add the paradeis pulp and sauté very briefly. Cool the consommé mixture. 2.

Fill up the cold mixture with cold chicken stock and cold tomato juice. Mix turkey breast, egg white and ice cubes and add to the pot. Bring everything to a boil at low temperature in half an hour. Remove the saucepan from the stove. Allow the consommé to cool.

Spread a fine sieve with a muslin cloth. Season the consommé with salt and cynenne pepper after clarification and pour it through the lined sieve.

Heat the tomato consommé gently and serve with pancake bags and parsley leaves.

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