491 Threads of Egg for Clarified Consommés

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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For 2 litres ( pt or 9 U.S. cups) of Consommé: well beat one egg, pass through a muslin and pour into a fine strainer held over a shallow pan containing boiling Bouillon. Move the strainer over the surface of the Bouillon until all the egg has passed through. As the coagulation of the egg is instantaneous remove it as soon as possible by skimming it off with a perforated skimmer and place immediately in the Consommé.