Consommé – Broth

The process of clearing is simple. Aromatic, fat-free stock is brought to the boil while egg whites are stirred in with a whisk. The egg white solidifies, rises to the top as a gray-white foam and forms a filter. Now let the consommé simmer for about an hour, so that all suspended solids are bound by the egg white and the liquid clarifies.

Since the egg white also extracts flavor from the stock during the clarification process, add finely chopped vegetables and sliced beef, chicken or possibly fish. (The blood contained in red meat enhances the aroma and at the same time acts as a clearing agent). The ratio of meat to clear soup should be about 1:5. For a consommé double (double broth), the double mass of fish or possibly meat is used – once for preparing the stock and then for clarifying the consommé, so that the ratio of meat and clear soup is 2:5.

To complete the taste, you can add Madeira or sherry just before serving or during the clarification process.

However, such ingredients should be no more than “icing on the cake.” A good consommé is clear and bright. Beef consommés should be darker than consommés made from poultry or fish.

Because of its gelatin content, a hot consommé is very smooth and thickens to a jelly when chilled. Ideally, the base broth should be prepared with enough bones so that the consomméof

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