1 eggshell, broken into small pieces (per quart of stock)
1 Additional seasoning to taste (salt, pepper — if stock is under-seasoned, add before clearing)
1 A few thin shavings of lemon rind (optional)
Instructions
1. Skim all fat from the stock. Measure the quantity to be cleared and pour it into a heavy saucepan (period term: stew-pan).
2. For every 1 quart (960 ml) of stock, lightly beat 1 egg white and break the corresponding eggshell into small pieces. Add both to the cold or room-temperature stock. Note: this technique is called 'egg-raft clarification' — the egg white proteins (albumin) coagulate when heated, binding suspended particles and drawing them either to the surface as scum or to the bottom as sediment, producing a clear broth.
3. If the stock is under-seasoned, add any additional seasoning now, before heating — seasoning cannot be added effectively once clarification is complete.
4. Place the saucepan over medium heat on the front burner and stir constantly until the liquid just reaches a full boil (212°F / 100°C). A thermometer will confirm the boil point; visually, large bubbles will break the surface consistently. Active boil time: 2 minutes.
5. Move the pan to a low burner or the back of the stove and allow the stock to simmer (approximately 180–190°F / 82–88°C — small, occasional bubbles at the surface) for 20 minutes. Do not stir during this phase. A raft of coagulated egg white will form and rise; additional particles will be precipitated to the bottom.
6. Remove any surface scum with a ladle or spoon.
7. Line a fine-mesh strainer with a double thickness of cheesecloth. Ladle or gently pour the stock through the lined strainer into a clean bowl or pot. Do not press the solids — allow the liquid to drain freely for the clearest result. The finished consommé should be amber, translucent, and free of visible particles.
8. If desired, add a few thin shavings of lemon rind to the finished, strained stock for a subtle citrus note. Remove before serving.
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