Beef, game, poultry, or fish stock. Broth is enriched and made stronger flavor
What is a clarification?
Stock is mixed with clarification mixture and brought to a simmer; raft is made from egg whie, ground meat and mirepoix coagulate and rises to the tope of the stock (acts as a filter); stock should only simmer; blood in the meat acts as clarifying agent.
How are flavor and color influenced in thin soups?
1. Egg whites help clarify and also absorb flavor
2. Vegetables and meat givel flavor and color
3. Madeira or shaerry can be added just befor serving (embellishment)
4. Color of consomme depends on color of broth
How do you garnish thin/clear soups?
Always added just before serving; should never be larger than bouillion spoon; cheese straws, wafers, small puff, etc.