- 2 very fresh egg whites per litre of stock insides of 2 tomatoes per litre
Clarification Process
Ingredients
Method
Whisk egg whites until foamy
Whisk egg white into the cold stock and slowly bring to the boil, stirring once halfway through
Bring to a slow simmer for 30 minutes
When a raft /crust forms, make a hole in the side of the crust to let the consomme ”breathe”
Ladel the clear stock out of the pot into a muslin lined chinois
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