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When it comes to making Consommé your goal is make a stock crystal clear. This could be for a number of reasons: clear broth soups, aspics for plate designs, Pate En Croute, Head Cheese aspics, ect… The trick to all of this is to be patient and allow the  Consommé to do the work for you. you are going to be making a “raft” out of very lean meat and eggs with flavorings. This is a recipe that will take time and practice but is very much worth it. You can make  Consommé out of any type of stock it really is just all about what you are wanting to make in the end.

128oz Batch Size
128 Portion per Batch
Unit Ingredients
5 oz Egg Whites
16 oz Lean Ground meat
4 oz Onion
2 oz Leek
2 oz Carrot
6 oz Tomatoes
 1/2 oz Thyme
 1/2 oz Parsley Stems
128 oz stock

Whip egg whites until frothy.

Combine egg whites, meat, mirepoix, thyme, parsley stems, and tomatoes in a stockpot.

Add COLD stock, mix well.

Bring mixture to a simmer. Stirring occasionally.

The meat and vegetable mixture will eventually harden and rise to the top. Called a “raft”.

Break a hole in the “raft” mixture to allow broth to bubble through.

Simmer approximately 90 minutes.

Strain through cheesecloth, degrease.

Adjust seasoning.

***** The recipes are mostly listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****



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