Tuesday, 29 October 2013

Traditional Bouillon in Central France

The tourrain is a traditional bouillon, which comes from the city of Tour in central France. Also known as tourin blanchi, this thick French garlic soup is made with garlic, onions, egg whites, and poultry stock. In easy appetizers recipe, the bouillon is made with duck fat, or the drippings from roasted duck, creating an exquisitely flavorful soup that is especially delicious when served with toasted bread.You can either render duck fat or collect the drippings from roasting a whole duck to make this appetizer recipes.

Healthy food Ingredients

1 garlic head
1 large onion
1 tablespoon flour
1 tablespoon duck grease
3 eggs
vinegar, salt, pepper

Preparation Instructions
1. Prepare bouillon: Peel the garlic and onion. Cook in duck grease, without browning. Sprinkle with flour. Cover with boiling water. Stir well and simmer for at least 1 hour.
2. Separate the egg yolks from the whites in a bowl. Add a tablespoon of vinegar to the yolks. Stir well and add some bouillon. Add the remaining bouillon and stir well. Do not boil, but keep it warm. Adjust the seasoning.
3. Stir the egg whites and pour them into the tourrain.
4. Serve with slices of hardened bread.

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