Bouillon, Clarified

Clarified Bouillon (bwee-yon) is used for making clear consommes. It is a simple process, providing certain points are remembered. The bouillon should be cold and of a clear, brown colour. It is impossible to clarify a cloudy bouillon properly. An enamel or glass saucepan should be used rather than an aluminium pan, which tends to make the bouillon cloudy. The pan and whisk should be scalded before use. The egg whites should be beaten only to a froth, and when the white crust forms on top of the bouillon as a result of adding the egg whites, it should not be broken, since it acts as a filter when straining the bouillon. – 1A pints of cold bouillon 2 egg whites, lightly beaten 2 crushed egg shells

Bring the bouillon to the boil in an enamel or glass saucepan over moderate heat. Add the beaten egg whites and the crushed egg shells to the bouillon and, with a wire whisk, whisk it vigorously. The whisking should be done in the reverse of the usual movement, or anti-clockwise. This will more thoroughly mix the egg whites into the bouillon.

As soon as the bouillon begins to boil again, stop whisking and allow it to rise to the top of the pan.

Remove the pan from the heat until the bouillon has settled.

Repeat the boiling process twice more. Be careful not to break the white crust which forms on the top of the bouillon.

After the third boiling, allow the liquid to stand for 5 minutes in the pan, then slowly strain it through a scalded, clean, flannel cloth into a jug or mixing bowl. Do not squeeze the cloth. This will make the bouillon cloudy. Again, do not break the egg white crust. If the bouillon is not absolutely clear, strain it again through the cloth and egg white crust into another jug or bowl.

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