Beef Consommé from The Times Cookery Book by Katie Stewart
Measure the stock into a large saucepan. Trim away any fat from the steak and cut up into small pieces. Cover the meat with cold water and allow to soak for 10 minutes, then drain. Crack the egg wh...
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Whisk
- Colander
- Stove
- Kitchen timer
Ingredients
- salt
- pepper
- 2 tablespoons dry sherry
- 1 egg white and shell
- 2 pints (generous 1 litre) meat stock
- 4 oz (100 g) lean steak
- 1 lemon
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