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8
first-course servingsEasy
Published 1998
This is the great classic and a great reward for making really good stock. It is also good hot. To leave a maximum of flavor, I use only six egg whites instead of the more usual nine. This means the clarification is fragile. Go carefully.
In a medium saucepan, bring the stock and tomatoes to a boil. Lower the heat and simmer for 20 minutes, or until the tomatoes are very soft. Strain through a damp-cloth-lined sieve. Return to the pan and allow to cool.
Whisk in the egg whites. Bring the liquid slowly to a boil, stirring frequently. As the liquid heats, the egg white will begin to coagulate and rise to the top. Continue