*(1) A combination of elements for the purpose of making consommés and gelatins (jellies) clear and clean of impurities. It contains a nutritional part (chopped meat or chicken), an aromatic part (carrots, leek leaves, celery stalks, fresh tomato, and chervil), and a clarifying part (egg white). (2) Operation to leave a liquid clear and clean of impurities.(3) Operation consisting of separating butter into butterfat and milk solids by melting it very slowly.
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