Consommé (cup) Recipe
Recipe information
Make Consommé (cup) in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Beef stock and clarifying ingredients
Clarification prep and setup
1. Assemble raft components
Measure 2 cups cold beef stock and gather 3 egg whites, 1/4 cup lean ground beef, 2 tablespoons tomato paste, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1 bay leaf. Have a wide, heavy-bottom pot ready.
2. Prepare the raft base
In a separate bowl, whisk together the egg whites, ground beef, tomato paste, salt, white pepper, and the bay leaf until just combined.
Cooking and raft formation
3. Combine and begin to simmer
Pour the 2 cups of cold beef stock into the pot. Gently add the raft mixture into the stock. Do not stir vigorously; the raft will begin to form on the surface as the stock heats.
4. Form the raft and skim
Set the heat to medium-low and slowly bring the stock to a bare simmer, about 170°F (77°C). A clear raft will rise and trap impurities; skim away foam and any solids that accumulate.
5. Maintain clarity
Keep the simmer gentle and avoid boiling, which can break the raft and cloud the stock.
Finishing and presentation
6. Strain the consommé
Once the raft is stable and the stock appears clear, turn off heat. Carefully strain the consommé through a fine-mesh sieve lined with cheesecloth into a clean pot to remove raft and solids.
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