Consommé (cup) Recipe
Make Consommé (cup) Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef stock and clarifying ingredients
Method
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.
- 7
Season and portion
Taste the consommé and adjust salt or pepper if needed. Reheat gently to serving temperature, then ladle exactly 1 cup into a warmed cup. Optional garnishes: a thread of olive oil or a fine chive chiffonade.
