Consommes or Clear Soup

Preparation info

  • 6

    helpings (with garnish)
    • Ready in

      1 hr 35

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

For consommé it is essential to use stock made from raw meat, i.e. First Brown Stock: this is cleared by either of the two following methods except where otherwise stated in the recipes. The albumen in the egg whites coagulates at 160° F., and as the hardened particles rise to the surface they carry with them all the insoluble substances with which they come in contact, forming a thick “crust” of foam. The soup is then strained through a finely-woven linen cloth, the foam “crust” covers the bottom of the cloth and acts as a filter.

Ingredients

Method