Clarifying cloudy consommes - great chefs
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Leek, green leaves, washed finely chopped |
| 1 | each | Celery, stalk, finely chopped |
| 4 | larges | Egg whites |
Directions
CLARIFYING CLOUDY CONSOMME
Clarifying Cloudy Consomme: =========================== Mix vegetables with egg whites. When consomme is cold, add the vegetables and egg whites mixture and bring to a boil, then lower the heat. A crust will form on the top. Let the consomme simmer until clear.
Strain by moving crust to the side and pouring through cheese-cloth without breaking the crust.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans