*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Beef bouillion
    2                    Egg whites and shells,
    1       c            Water
    2       tb           Butter
    1                    Carrot, finely diced
    1                    Celery rib, finely diced
    2                    Scallions, finely sliced
                         -into rings
                         Salt and black pepper (to
   Pour the bouillion into a large pot.  Be careful not
   to allow any sediment to be added.  Lightly beat the
   egg whites with the water and add this to the
   bouillion with the crushed egg shells. Bring the stock
   to a boil and simmer for 1 hour.  Skim the foam from
   the top and strain the stock through a sieve that has
   been lined with several layers of cheese cloth. You
   now have a clear consomme. Melt the butter in a small
   saucepan and add the finely diced and sliced
   vegetables. Spoon 2 or 3 Tbsp. of the consomme over
   the vegetables, cover the pan, and braise the
   vegetables slowly for about 10 minutes or until
   tender. To serve, reheat the consomme and garnish it
   with the braised vegetables. Season to taste with salt
   and black pepper. Serves 6 From: Coast Magazine’s
   Jersey Shore Almanac Shared By: Pat Stockett
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