(a) Write three ingredients in making clear soup (consomme). (b) Write five steps in making clear soup (consomme).

(a) Three ingredients for making clear soup (consomme)

• Good quality brown or white stock
• Lean minced beef (used, with egg white, to clarify the soup)
• Egg white (plus mirepoix vegetables such as carrot, onion and celery, and seasoning)

(b) Five steps in making clear soup (consomme)

1. Prepare a good, well-flavoured stock and remove any fat from the surface.
2. Mix the lean minced beef, egg white, finely chopped vegetables and cold stock together in a deep pot.
3. Bring the mixture slowly to the boil while stirring; the beef and egg white rise and form a crust (raft) that traps impurities and clarifies the soup.
4. Stop stirring, reduce the heat and simmer very gently, without boiling, for about one and a half to two hours.
5. Carefully strain the soup through a clean muslin cloth, remove any remaining fat, correct the seasoning and serve hot with a suitable garnish.