|Cold water||1⁄2 Cup (8 tbs)|
|Cold basic stock||1 Quart|
|Brown food coloring||3 Drop|
1. In a medium saucepan add water and egg whites. Beat to a foam.
2. Mix cold stock, salt, and pepper.
3. Just as it begins to boil decrease heat and simmer for 8 to 10 minutes.
4. Strain the liquid through wet cheesecloth. Do not break up egg whites.
5. Color with food coloring if beef stock is used
6. Stir Madeira and cognac for flavor.
7. Serve plain or with garnish.