Spiced Wine Broth
(Brodo al Vino Aromatizzato)
Ingredients:
For the Meat Stock:
1 and 3/4 lbs (800 grams) lean beef, cut into cubes
1 lb and 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) carrots, coarsely chopped
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Wine Broth:
2 cloves
7 fl oz (200 ml) dry white wine
3 egg yolks
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
Directions:
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to the boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock.
Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours.
Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and discard.
Prepare the Wine Broth:
Place the pan of stock over a low heat, add the cloves and bring to the boil.
Heat the wine in another pan.
Whisk the egg yolks in a soup tureen, then pour in the stock and warm wine and stir in the cinnamon and nutmeg. Serve immediately. Serves 4.