The addition of chopped chicken parts, particularly feet, provides extra gelatine to help set the stock.
In a tall saucepan, mix the broth with the chopped beef, egg white, carrot, leek and tomatoes. Bring to the boil, stirring. Reduce the heat, partially cover, and allow to simmer very slowly for 1 to 1½ hours. Add the tomato purée, if you are using it, at this point. Strain the consommé through a colander lined with a dampened napkin, or several layers of dampened muslin. De-grease the consommé thoroughly, and season with a little cayenne pepper if liked. Chill until lightly set, and serve in chilled porcelain cups.
© 1988 Keith Floyd estate. All rights reserved.