Basic Ingredients

The mixture of ingredients we use to clarify a stock is called the clearmeat or the clarification.

1. Lean ground meat is one of the major sources of protein that enables the clearmeat to do its job. It also contributes flavor to the consommé. The meat must be lean because fat is undesirable in a consommé. Beef shank, also called shin beef, is the most desirable meat because it is high in albumin proteins as well as in flavor and gelatin, and it is very lean.

   Beef and/or chicken meat are used to clarify chicken consommé. Meat is not used, obviously, to make fish consommé. Ground lean fish may be used, but it is normal to omit flesh altogether and use only egg whites.

2. Egg whites are included in the clearmeat because, being mostly albumin, they greatly strengthen its clarifying power.

3. Mirepoix and other seasoning and flavoring ingredients are usually included because they add flavor to the finished consommé. They do not actually help in the clarification, except possibly to give solidity to the raft. The raft is the coagulated clearmeat, floating in a solid mass on top of the consommé.

   The mirepoix must be cut into fine pieces so it will float with the raft.

   A large amount of a particular vegetable may be added if a special flavor is desired, as in, for example, essence of celery consommé.

4. Acid ingredients (tomato products for beef or chicken consommé, lemon juice or white wine for fish consommé) are often added because the acidity helps coagulate the protein. They are not absolutely necessary—the heat will coagulate the protein anyway—but many chefs like to use them.