I am reading this but I am already stuck on the basic white consommé. I am not sure I understand the technique. Would someone care to put it in layman's terms? It seems that you are to boil the initial ingredients, then strain, then pour the strained broth over the bones (gelatinous bodies?) and simmer another 12? I bought this book to become an expert on stocks, and I am disappointed that I am already lost.
