Clary consommé made with egg whites

Directions

1. Thoroughly degrease the broth, taste it, and add salt if needed. If the consommé is to be served cold, add a little more salt, as cold dishes generally require more seasoning. ⏱ ≈ 10 min
2. Whisk 1 cup (240 ml) of broth with the egg whites in a large mixing bowl. ⏱ ≈ 10 min
3. Bring the remaining broth to a simmer in the pot. ⏱ ≈ 10 min
4. While whisking the egg mixture, gradually add the hot broth in a thin stream. ⏱ ≈ 10 min
5. Then, return everything to the pot and bring to a simmer over medium heat, stirring constantly with a whisk. ≈ 3 min
6. As soon as you feel the vibration, stop stirring. ≈ 4 min
7. Move the pot to the edge of the fire and continue to cook over low heat for 5 minutes. ⏱ 5 min
8. Turn the pot halfway and let it heat for 5 minutes; repeat twice, every 5 minutes. ⏱ 5 min
9. Line a sieve with a damp cloth and place it over a salad bowl. ≈ 3 min
10. Carefully pour the broth and egg whites into the sieve, stirring as little as possible. ⏱ ≈ 10 min
11. Let it drain for 5 to 6 minutes. ⏱ 6 min
12. Remove the sieve and stir in the Madeira or cognac into the consommé. ≈ 4 min