A
very simple method is to allow the soup or stock to become cold, and
then remove the fat, which collects on the top and hardens, by merely
lifting off the cake that forms.
31. CLEARING SOUP.--Sometimes it is desired to improve the appearance of
soup stock, particularly a small amount of soup that is to be served at
a very dainty luncheon or dinner. In order to do this, the stock may be
treated by a certain process that will cause it to become clear. After
being cleared, it may be served as a thin soup or, if it is heavy
enough, it may be made into a clear, sparkling jelly into which many
desirable things may be molded for salad or for a dish to accompany a
heavy course. Clearing soup is rather extravagant; however, while it
does not improve the taste, it does improve the appearance.
A very satisfactory way in which to clear stock is to use egg whites and
crushed egg shell. To each quart of cold stock should be added the
crushed shell and a slightly beaten egg white. These should be mixed
well, placed on the fire, and the mixture stirred constantly until it
boils. As the egg coagulates, some of the floating particles in the
stock are caught and carried to the top, while others are carried to the
bottom by the particles of shell as they settle. After the mixture has
boiled for 5 or 10 minutes, the top should be skimmed carefully and the
stock then strained through a fine cloth.
Pages:
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36