Basic Consommé

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ½ cup cold water
  • 4 egg whites
  • 2 carrots, minced


  1. Put water and egg whites into saucepan. Beat to a froth. Add carrots and parsley. Wash leek, dice and add. Pour in cold stock (never hot, or it will cook the egg whites before they have clarified the stock). Season with salt and pepper.
  2. Stir-cook and heat to a boil. When mixture starts to boil, reduce heat, stop stirring, an