Consommé
Photo: Kui-Doraku, CC BY-SA 4.0
Consommé is a stock made perfectly clear by a layer of beaten egg white. As the whites heat, they set and trap the tiny particles that cloud the liquid, leaving a clean, deeply flavored broth that you strain off. This version asks for careful degreasing first and finishes with a splash of Madeira, port, or cognac. It is a good way to see how a simple technique changes a familiar stock.
Instructions
Degrease the stock thoroughly, then taste it and add salt if it needs it. If you plan to serve the consommé cold, salt it a little more heavily, since cold food tastes less seasoned.
Beat 1 cup of the stock with the egg whites in a large bowl. Bring the remaining stock to a simmer in a saucepan.
Beat the egg white mixture while pouring the hot stock into it in a thin, steady stream. Pour everything back into the saucepan and heat over medium heat, stirring with a wire whisk, until it comes to a simmer.
The moment it simmers, stop stirring. Move the pot to the edge of the flame and keep it over low heat for 5 minutes, so the egg whites form a raft and gather the cloudy particles.
Give the pot a quarter turn and heat for another 5 minutes. Repeat the quarter turn and 5 minutes twice more, for 20 minutes of gentle heating in all.
Line a colander with dampened cheesecloth and set it over a bowl. Ladle the stock and egg whites into the colander carefully, disturbing the egg whites as little as you can.
Let the consommé drain for 5 or 6 minutes. Remove the colander, then stir the Madeira, port, or cognac into the clear liquid and season with pepper to taste.
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