• 10 egg whites
  • 2 lbs. beef, ground
  • 1 lb. Mirepoix
  • 12 oz. tomatoes, fresh (seeded and diced)
  • 2 qt. Beef Broth
  • 2 ea. Onion Brûlé
  • Sachet
  • 2 bay leaves, dried
  • ½ tsp thyme, dried whole
  • ½ tsp pepper, whole black
  • 8 sprigs parsley, fresh
  • 2 cloves, whole
  • ½ ounce of roasted carrots cut into matchsticks
  • ½ ounce of roasted leek cut into rounds
  • ½ ounce mushroom of your choice
  • Place garnish in bowl and fill with hot consommé- approximately 8 ounces.


  1. Whip the egg whites until slightly frothy.
  2. Combine the egg whites, beef, mirepoix and tomatoes in an appropriate stockpot.
  3. Add the broth or stock; mix well and add the onions brûlés and sachet.
  4. Bring the mixture to a simmer over moderate heat, stirring occasionally. Stop stirring when the   raft begins to form.
  5. Break a hole in the center of the raft to allow the consommé to bubble through.
  6. Simmer until full flavor develops, approximately 11⁄2 hours.
  7. Strain through several layers of cheesecloth, degrease and adjust the seasonings. Cool and refrigerate or hold for service.