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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.