Consommé is the supreme test of a classical kitchen — a broth of absolute transparency, profound depth, and jewel-like amber colour, achieved through the ancient technique of clarification using a raft of ground meat, egg whites, and aromatic vegetables. The process begins with an excellent cold stock — beef for consommé de boeuf, chicken for consommé de volaille — thoroughly degreased and strained. The clarification mixture (clarification) is prepared by combining 300g of lean minced beef or chicken per litre of stock with 2 lightly beaten egg whites, 100g of mirepoix (carrot, celery, leek, onion) cut brunoise, fresh herbs (parsley, thyme, bay), tomato concassée for colour and acidity, and optionally crushed ice to slow the initial heating. This mixture is whisked into the cold stock in a tall, narrow pot — the shape matters, as it allows the raft to form properly across the surface. Place over moderate heat and stir gently and continuously until the mixture reaches approximately 60°C, at which point the egg whites begin to coagulate, trapping impurities and fat particles as they rise. Stop stirring immediately. The forming raft — a thick cap of coagulated protein and aromatics — will consolidate at the surface. Reduce heat to maintain the gentlest possible simmer, a single bubble breaking through the raft every 3-4 seconds. Too vigorous a simmer will break the raft and cloud the consommé irreversibly. Simmer for 90 minutes to 2 hours. The liquid beneath the raft clarifies progressively as micro-particles adhere to the protein matrix above, while the aromatics in the raft infuse the broth with additional flavour. Ladle the finished consommé through the opening in the raft (never pour, which disturbs the raft), then strain through muslin-lined chinois. The result should be perfectly transparent — hold a spoon behind the bowl and you should see it clearly. Season with fine salt. Consommé is served either as is (en tasse), or as the base for over sixty named garnishes in the classical repertoire — royale, brunoise, julienne, celestine, each transforming the same immaculate base.
Cold stock combined with clarification mixture before heating. Stir continuously until 60°C, then stop — raft must form undisturbed. Gentlest simmer only: one bubble every 3-4 seconds. 90-120 minutes for full clarification and flavour extraction. Ladle through raft opening, strain through muslin — never pour or press.
Adding crushed ice to the clarification mixture slows initial heating, giving you more control over raft formation. A tomato in the clarification adds clarity-enhancing acid and beautiful amber colour. If the consommé is slightly hazy, a second clarification with fresh egg whites can rescue it, though this dilutes flavour. For consommé double, reduce the finished consommé by half for twice the intensity. The quality of your stock determines 90% of the result — there is no shortcut here.
Starting with warm stock, which causes premature coagulation and cloudy results. Boiling vigorously, breaking the raft and redistributing impurities. Continuing to stir after the raft begins forming. Using fatty or poorly degreased stock. Pressing the raft when straining, releasing trapped impurities back into the consommé.
Le Guide Culinaire — Auguste Escoffier