Making Consomme

This easy method of clarifying stock uses a mixture of egg whites, a mirepoix of vegetables and an acid in the form of lemon juice. Chicken consommé is made here, but the same technique applies to making beef or veal consommé.

1. Whisk 3-4 egg whites with a fork until frothy. Add 2 tbsp lemon juice and about 350 g mirepoix.

   

2. the egg mixture to 2 litres warm stock; bring to the boil. Whisk until a crust forms, 4-6 minutes.

   

3. Make a hole in the crust for the liquid to simmer through. Simmer gently for about 1 hour - do not stir.

   

4. Line a sieve with damp muslin and hold it over a large bowl. Break the crust and ladle the consommé through the muslin. Reheat in a clean pan and garnish just before serving with a black truffle julienne and leaves of fresh chervil, as shown here. Or sprinkle with a vegetable brunoise, the traditional garnish.