Making a consommé is a two-step operation:
- Begin with a marmite of beef, game, chicken, or fish. Do not use veal, as it does not carry enough flavor.
- Clarify the marmite. This is the process that creates a more flavorful marmite that is perfectly clear and fat-free.
The general cooking procedure to make a perfect consommé is as follows:
- Place the marmite in a stockpot over high heat and bring to a boil. Immediately turn off the heat and allow the marmite to cool to 71°C (160°F).
- Combine the ground meat, egg white, and aromatics in a large, heatproof mixing bowl.
- Pour the warm marmite over the meat mixture and stir together. The stock should not be hot or it will cook the egg whites and destroy their capacity to clarify.
- Pour the mixture back into the stockpot. Place over medium–high heat and, stirring frequently, bring to a simmer.
- Once the mixture comes to a gentle simmer, immediately lower the heat. Do not stir and do not boil or the mixture will not clarify.
- The albumins in the egg whites and the blood in the meat will attract the impurities in the marmite and bring them to the surface. A solid raft will form that should not be broken.
- Gently simmer for 40 minutes to 1 hour or until the mixture has a deep flavor and is quite clear.
- Periodically during the cooking process, carefully make a small hole in the center of the raft with a small ladle and moisten the raft with stock, ladling it over the raft so that the raft does not dry out.
- When the cooking is complete, let the consommé rest for 15 minutes, then, using a ladle, lift it through the hole in the center of the raft and remove the liquid from the pot.
- Pass the consommé through a chinois lined with cheesecloth or a damp napkin.
- If using immediately, remove any fat with strips of parchment paper as directed.
- Season the strained consommé with salt to taste.
- If not using the consommé immediately, cool it in an ice-water bath, cover, and refrigerate.
- When cool, remove any congealed fat that has risen to the top.