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ENTREMESES Y SOPAS
Guarnición para sopas
MASA CONSISTENTE DE HUEVO
para 1/2 I de sopa
Tiempo total de cocción: unos 3 a 5 minutos
Utensilios: Taza de café (contenido: 150 ml)
Ingredientes
1 huevo
4CuSop de leche o nata (50 ml)
1 de sal
1 de moscada
1. Mezclar remolineando todas los ingredientes,
ponerlos en la taza y calentar hasta que la masa
adquiera consistencia.
3-5 min. 30 P
2. Desmoldear el huevo así preparado, ya duro, y
hacerlo enfriar. Cortar en pequeños dados y
agregar a la sopa lista para servir.
CARNE, PESCADOS Y AVES
Francia
ATÚN FRESCO CON VERDURAS
Thon frais braisé aux tomates et aux poivrons
Tiempo total de cocción: unos 18 a 20 minutos
Utensilios: Molde llano y ovalado para
gratinados con tapa (unos 26 cm de
longitud)
Ingredientes
500 g atún fresco, en rebanadas
2CuSop de zumo de limón
1 Cdta. de aceite vegetal para untar el molde
1/2 pimiento verde (125g), en tiras
2 cebollas (125g), bien picadas
1 zanahoria (50g), en rodajas
1-2 tomates (125g), en dados
40 ml de vino blanco
1 diente de ajo
Bouquet garni
sal & pimienta
1. Lavar y secar cuidadosamente el atún y mojar con
el zumo de limón. Hacer reposar el pescado unos
15 minutos; transcurrido este intervalo, secarlo otra
vez bien y salar.
2. Untar el fondo de la fuente con el aceite y poner el
atún. Esparcir la verdura sobre el pescado. Agregar
el vino blanco, el diente de ajo y el bouquet,
sazonar. Tapar el molde para gratinados y cocer.
18-20 min. 70 P
Hacer reposar el atún unos 2 minutos, una vez
terminada la cocción. Antes de servir el plato,
sacar el bouquet garni y el diente de ajo.
Sugerencia:
Un ‘bouquet garni’ consiste en:
una raíz del perejil
un manojo de hierbas y apio
una ramita de levística
una ramita de tomillo
y algunas hojas de laurel
180


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