Consommé
French cuisine Consommé a very clear broth or stock. It is made by beating egg whites into cold stock, then heating it to just below a simmer for 15 minutes. As the egg white heats up it coagulates, and in the process it encloses all the minute cloudy particles. These rise to the surface and are skimmed off, leaving a clear broth beneath. The stock must be t
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 12 method steps from beginning to end.
- Measure and arrange all 5 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Having degreased the stock thoroughly, taste it for seasoning and add salt if necessary. If the consommé is to be served cold, over-salt it slightly as more salt is needed for a cold dish.
- 02
Beat 1 cup of stock with the egg whites in a large bowl.
- 03
Bring the rest of the stock to a simmer in the saucepan.
- 04
While beating the egg white mixture, gradually pour the hot stock into the egg white mixture in a thin stream.
- 05
Pour the stock back into the saucepan and bring back to a simmer over medium heat. While it is heating, stir it with a wire whisk.
- 06
As soon as the stock reaches a simmer, stop stirring.
- 07
Move the pot to the edge of the flame, and continue heating over a low flame for 5 minutes.
- 08
Turn the pot a quarter turn and heat for 5 minutes, then turn again after 5 minutes, and once again for a final 5 minutes.
- 09
Line a colander with the dampened cheesecloth and place it over the bowl.
- 10
Carefully ladle the stock and egg whites into the colander, agitating the egg whites as little as possible.
- 11
When finished, allow it to drain for 5 or 6 minutes.
- 12
Remove the colander and stir the wine or cognac into the consommé.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Kui-Doraku; view original image record .
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