Consommé

French cuisine

is made by beating egg whites into cold stock, then heating it to just below a simmer for 15 minutes. As the egg white heats up it coagulates and in the process it encloses all the minute cloudy particles. These rise to the surface and are skimmed off, leaving a clear broth beneath.

The stock must be thoroughly degreased beforehand. This is done by refrigerating the stock and removing the solidified fat. The rest of the fat is then removed by warming