Consommés and clear soups

Consommés and clear soups

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Encyclopedia of Food and Cookery

The term ‘consommé’ is generally used these days to describe any clear soup. A good consommé starts with a good rich bouillon cleared of fat, then made crystal-clear, and any existing fat cleared by clarification. Beaten egg whites and lean minced (ground) beef, or, in the case of chicken bouillon, egg whites and chicken backs, are added to the simmering bouillon. As the egg whites and meat cook, they attract and hold the tiny particles of fat and other matter that cloud the soup. When this mass of solids is discarded you have a sparkling, clear consommé. Serve with a garnish and, if liked, a dash of sherry or Madeira, and you have the perfect start to a meal.

Ingredients

Quantity Ingredient
see method for ingredients

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