For 2qt/l of consommé, you're going to need...

  • Ingredients
  • 2qt/l cold stock
  • 250g raw meat (should match stock)
  • 3 egg whites
  • Time
  • About 30 minutes
  • Equipment
  • stockpot or dutch oven (3qt/l or larger)
  • knife (preferrably heavy)


If the meat is not already ground, finely chop the raw meat to a ground consistency.

  • In a cold pot:
  • + 250g raw meat
  • + 3 egg whites

Mix thoroughly until well combined.

  • Add to mixture:
  • 2qt/l cold stock

Gently bring to a simmer, stirring frequently.

When the egg whites rise to the top, poke a hole in the middle with a ladle and ladle the broth over the top to keep the egg moist. Continue simmering for about 15 minutes, then turn off the heat.

Strain through a colander lined with cheesecloth into a heat-resistant container and refrigerate until cool.

Use immediately, refrigerate for 3-4 days, or freeze indefinitely.