Monday 4 July 2022
TO CLARIFY (CLEAR ) MEAT STOCK
Allow the white of one egg and the shell of one egg to each 5 cups of stock you have .
Crush the shell and mix with lightly beaten egg white .
Add this mixture to the stock and gradually heat , slowly bringing up to boiling point.
Boil for 2 minutes without stirring .
Remove from the heat , then strain while making sure that all the egg shell has been removed.
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