Chinese Recipes | Cooking Tips | Good Eats

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 eggshell. 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. When it has been reheated, the cleared stock will be ready to serve.

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