by Geraldine Duncann
On occasion you may wish to have a stock that is crystal clear and sparkling. This is useful if you are going to serve a clear broth or use the broth to make aspic. The process is not difficult.
1. Strain the broth, stock or bouillon through clean, soft muslin or several layers of cheese cloth.
2. Allow the broth to become completely cold.
3. Remove as much fat as possible.
4. Beat and egg and whisk into the cold stock.
5. Return the stock to the stove and over a very low heat, allow the stock to heat. Do not allow to even simmer. As the stock heats the egg will congeal and float to the top, bring with it any particulate matter. Allow to cool again.
6. Very gently, pour the stock through cheese cloth or muslin. The stock will now be quite clear.
7. If your stock had a lot of particulate matter in it you may need to do the process again to achieve a crystal clear stock.