Old School Consomme – SALT & SAND
Savor old-school clarified stock perfection with this 1887 egg white raft method, ideal for soups or bases. Perfectly clear and intensely flavored.
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Ingredients
- 5 quarts soup stock (Use any stock you want)
- 5 eggs whites only
- 2 1/2 cups cold water
- 2 large stock pots
- 1 mesh strainer
- 1 package cheesecloth
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