1 unpeeled orange, cut crosswise into paper-thin slices
How To Cook:
1. With a large spoon, skim the surface of the chicken stock of all fat. Pour the stock into a deep bowl, sprinkle the gelatin on top, and let it soften for 5 minutes.
2. Then pour the stock into a heavy 3- to 4-quart saucepan and add the beaten egg whites. Over high heat, bring the stock to a boil, stirring constantly with a whisk.
3. When the stock begins to froth and rise, remove the pan from the heat. Let the mixture rest for 5 minutes, then pour it into a large sieve set over a deep bowl and lined with a double thickness of cheesecloth or a dampened kitchen towel.
4. Allow the liquid to drain through into the bowl without disturbing it at any point. Then stir in the strained orange juice, taste the soup, and season it with salt if desired.
5. Refrigerate the "consomme" for at least 4 to 6 hours, or until it is thoroughly chilled and firm enough to hold its shape lightly in a spoon.
6. Serve the jellied "consomme" in chilled soup plates and garnish each portion with slices of orange.
