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Beef bones are essential for the rich, homemade stock that forms the basis of consommé, so this recipe is an ideal way to make use of the bones left over from a large roast rib of beef. "Egg white transforms the cloudy stock into a clear consommé," explains Simon Young, executive chef of London's Rib Room and Oyster Bar. "The egg white acts like a magnet, attracting the impurities and leaving you with a clear, intensely flavoured broth." Serve the consommé as a delicate starter, simply adorned by finely julienned vegetables.
Serves: 4 as a starter
This recipe was first published in October 2004.