Beef Madrilène

Preparation info
  • Makes 9 cups 2.25 l ) ;

    8

    first-course servings
    • Difficulty

      Easy

Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

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.

Ingredients

  • 12 cups (3 l) Beef Stock
  • 6 medium tomatoes, cored and cut into 1-inch (2.5

Method

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