Personal Chef Recipes - by Mrs Beeton
TO CLARIFY STOCK.
|Ingredients:||The whites of 2 eggs|
1/2 pint of water
2 quarts of
|Method:||Supposing that by some accident the soup is not quite clear,
and that its quantity is 2 quarts, take the whites of 2 eggs, carefully
separated from their yolks, whisk them well together with the water, and
add gradually the 2 quarts of boiling stock, still whisking. Place the
soup on the fire, and when boiling and well skimmed, whisk the eggs with
it till nearly boiling again; then draw it from the fire, and let it
settle, until the whites of the eggs become separated. Pass through a
fine cloth, and the soup should be clear.
|Notes: ||The rule is, that all clear soups should be of a light straw
colour, and should not savour too strongly of the meat; and that all
white or brown thick soups should have no more consistency than will
enable them to adhere slightly to the spoon when hot. All _purees_
should be somewhat thicker.
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Source: The Book of Household Management Mrs. Isabella Mary Beeton