Ingredients

Beef, Ground - 1 lb.

Carrots, minced = 1 oz.

Leeks, white section only - 1 ea.

Egg whites - 2 ea.

Salt - t.t.

White Pepper - t.t.

White wine - 1 T.

Tomato puree - 1/2 oz.

Beef stock - 1 1/4 qt.

Preparation

  1. Mix all ingredients except stock.
  2. Add to sauce pan with stock, stir with whip. Stir until stock is 120 degrees.
  3. Bring to and maintain light simmer until flavor intensity of consomme is achieved.
  4. Carefully ladle consomme through cheesecloth lined chinoise, or coffee filter, depoulage surface of fat, season with kosher salt as needed.