By "Pink Eyed" Jim Cortina on January 14, 2004
"Posted in response to a technique request. This creates a crystal clear broth. You can also substitute ground chicken and chicken broth to make a chicken consomme. This recipe is from "On Cooking" by Labensky and Hause. You can add anything you like to it: cooked beef, cooked vegetables, croutons, or use it as a base for soups."
Serving Size: 1 (7056 g)
Servings Per Recipe: 1
"This is A.MAZ.ING. I had beef consomme several times on a recent cruise and LOVED it, so I decided to some myself. I already make my own beef stock, so I figured I was halfway there. This is somewhat time consuming, but not really hard at all. The first time I made it I used this recipe and took a tip from The Joy of Cooking, which says to use the egg shell along with the whites. I've got my second batch simmering on the stove right now, without the shell added, so I'll have to wait and see if the shell makes any difference. I also did not add as many egg whites; I found four was enough. On the cruise it was served with Tiny Choux Puffs (get that from Epicurious) and garnished with chives, or just plain with some little enoki mushrooms and tiny diced carrots. Really, any small addition would be fine, just don't add too much of anything, the consomme is the star here. This stuff is SUBLIME. Thanks, Pink Eye!"