Frenchby Wikibooks CookbookConsomméServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 quart (950 ml) chicken, veal, or beef stockSaltPepper2 egg whites⅓ cup (85 ml) Madeira, port, or cognacStepsStep-by-step0 of 12 done1Having 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.2Beat 1 cup of stock with the egg whites in a large bowl.3Bring the rest of the stock to a simmer in the saucepan.4While beating the egg white mixture, gradually pour the hot stock into the egg white mixture in a thin stream.5Pour 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.6As soon as the stock reaches a simmer, stop stirring.7Move the pot to the edge of the flame, and continue heating over a low flame for 5 minutes.8Turn the pot a quarter turn and heat for 5 minutes, then turn again after 5 minutes, and once again for a final 5 minutes.9Line a colander with the dampened cheesecloth and place it over the bowl.10Carefully ladle the stock and egg whites into the colander, agitating the egg whites as little as possible.11When finished, allow it to drain for 5 or 6 minutes.12Remove the colander and stir the wine or cognac into the consommé.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
