CLARIFIED BEEF CONSOMME

6 egg whites

(Egg white albumin is the active clarifier.)

1 cup chopped parsley

1 carrot, sliced

2 celery stalks

1 sliced leek

2 bay leaves

½ cup water

8 cups beef stock

Combine in heavy stock pan. Bring to boil, stirring often so egg whites won’t stick. Mixture will come together like coagulation. Cook on medium low for 1 hour. Crust will form on top. Remove crust and ladle broth through fine strainer.

This clarified consommé is the basis for Aspic.