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Stock; to clarify

If you particularly need crystal-clear stock. For consommé, or for a glaze, here is how to produce it.

Bring your stock to simmering point, and for each litre of stock whisk in two stiffly-whisked egg whites and their broken shells. Simmer the mixture, very gently for about 15 minutes with touching or stirring it. Then carefully discard the whites and shells - they will have attracted all the sediment from your stock.

Pass the remaining stock through a double layer of muslin to clarify further.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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