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SMALL ENCYCLOPAEDIA OF ITALIAN CUISINE

How to clarify broth

This technique, using whisked egg white, enables to make every kind of broth perfectly transparent. It is necessary for the preparation of gelatins, but it is also advisable for the soups, where a specific broth or stock color is necessary for a good result of the dish.

SMALL ENCYCLOPAEDIA OF ITALIAN CUISINE

	we start from the broth already degreased using a beater
whisk an albumen
	put the broth over heat and stop heating as soon as boiling. Put the whisked egg white into the broth
stir trying to dip it into the broth
	remove with a skimmer the white on the surface
drain with a strainer and let it cool completely
	you will see the white condensing and assimilating the broth impurities
coat a pitch with a rather thick white towel and drain the broth again
	if necessary repeat the operation again: the result will be a perfectly transparent broth. Should you wish to make the gelatin you can add 1 tablespoon of cognac or brandy for a more brazen color

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