Making Beef or Chicken Consomme

Preparation info
  • Makes about

    1 qt

    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About


  • 2 carrots, green tops of 2 leeks, 2 stalks celery, finely chopped
  • 2 tomatoes, coarsely chopped


  1. In a large bowl mix the vegetables into the chopped beef or chicken and egg whites. Heat the stock gently (it should be melted but not hot) and season to taste. Whisk the stock into the other ingredients and return the mixture to the pan. Bring slowly to a boil, whisking, for at least 10 minutes.