In cooking, a consommé is a type of stock or bouillon that has been clarified usually through a fining process involving egg protein. Cooking and serving consommés A consommé is made by adding a mixture of ground meats or mousselin with Mirepoix, tomatoes, and egg whites into either bouillon or stock. This is then slowly brought to a simmer, and carefully kept there until the desired product is reached. The act of simmering brings impurities to the surface of the liquid,… (More on Consomme)