Bouillon, in French cuisine, is simply a clarified broth. The egg white and egg shells are used as clarifying agents in making the bouillon.
2 quarts Brown Stock
2 egg whites
2 well-washed egg shells, crushed
- In a large soup kettle, stir into the brown stock the egg whites and crushed egg shells. Heat slow to a boil, stirring constantly. Remove from heat. Cool 25 minutes.
- Strain through a colander lined with 2 thicknesses of cheesecloth.
- Refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months.
Makes 2 quarts.