Clear Soup, or Consomme
Ingredients
Directions
Make the consommé
Mix the egg white into the cold stock and beat well.
Place over medium heat and stir constantly until it boils.
Stop stirring and let it boil until a clear liquid appears below the scum.
Strain through a cloth to remove the scum.
Finish and serve
Remove all fat from the top before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Stock
- Forms the liquid base that the clarified broth is made from.
- Egg white
- Traps fine particles as it cooks, forming a raft that clarifies the broth.
The step that matters
Stop stirring once the mixture boils. Stirring after the egg white begins to set breaks up the raft, so particles stay suspended and the broth turns cloudy instead of clear.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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