RCI-MT.006.0129.001
Consommé
French cuisine is made by beating egg whites into cold stock, then heating it to just below a simm
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (950ml) chicken1 quartveal or beef stock
- salt and pepper1 unit
- A 2½ quart (2.3 litres) saucepan1 unit
- egg whites2 unit
- layers of well washed dampened cheesecloth5 unit
- a colander1 unit
- a 3-quart (2.9 litres) bowl1 unit
- a ladle1 unit
- (85ml) Madeira⅓ cupport or cognac
Method
1
Having degreased the stock thoroughly, taste it for seasoning and add salt if necessary. If the consommé is to be served cold, over-salt slightly as more is needed for a cold dish.
2
Beat a cup of stock with the egg whites in a large bowl.
3
Bring the rest of the stock to a simmer in the saucepan.
4
While beating the egg white mixture, gradually pour the stock into the egg whites in a thin stream.
5
Pour the stock back into the saucepan and bring to a simmer over medium heat.
6
While it is heating, stir it with a wire whisk.
7
Immediately the stock reaches simmering point, stop stirring.
8
Move the pot to the edge of the flame and continue heating over a low flame for 5 minutes.
9
Turn the pot a quarter turn and heat for 5 minutes, turn again after 5 minutes and once again for a final 5 minutes.
10
Line a colander with the dampened cheesecloth and place it over the bowl.
11
Carefully ladle the stock and egg whites into the colander, agitating the egg whites as little as possible.
12
When finished, allow it to drain for 5 or 6 minutes.
13
Remove the colander and stir the wine or cognac into the consommé.