Beef Consommé

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


To make crystal-clear consommé the stock should be clarified with egg whites and shells: these trap in a scum particles which might otherwise cloud the stock. Egg whites also remove flavour so more must be added in the form of fresh meat and vegetables – use 1 small onion, 1 carrot and