Beef Consomme Recipe

For a great consomme recipe take good strong stock (see beef stock recipe), remove all fat from the surface, and for each quart of the stock allow the white and shell of one egg and a tablespoonful of water, well whipped together. Pour this mixture into a saucepan containing the stock; place it over the stove and heat the contents gradually, stirring often to prevent the egg from sticking to the bottom of the saucepan.

Allow it to boil mildly until the stock looks perfectly clear under the egg, which will rise and float upon the surface in the form of a thick white scum. Now remove it and pour it into a folded towel laid in a colander set over an earthen bowl, allowing it to run through without moving or squeezing it. Season with more salt if needed, and quickly serve very hot. This should be a clear amber color.