For beef stock, for all clear soups, I can do no better than refer to the minute directions for the making of Gouffe's Pot-au-feu, given on page 68. That stock, carefully prepared, clear as follows :

To each quart of stock take the white and shell of one egg, to which add a wineglass of cold water; then beat well together; add a little of the boiling stock gradually, still beating the egg; then stir the stock quickly and pour in the white of egg, etc., at the same time stirring till nearly boiling again; then take it from the fire, let it stand a few minutes that the white of egg may separate from the soup into a curd; then pour through a clean, fine cloth or napkin into a bowl.

You now have a soup nearly colorless, clear as water, and of delicious flavor. Add to it one half teaspoonful of caramel (see recipe), or less, and it becomes like pale sherry or weak tea. This is the ideal clear soup or bouillon. Had you reduced it before clearing, by quick boiling, from two quarts to one (see page 67), you would have consommee, and then the color may be made a very little darker. Avoid a dark color, however, either for bouillon or consommee.