Vegetable Consommé

Name: Vegetable Consommé
Ingredients: 2 gallons water; 2 veal knuckles; 1 bunch celery, cut into 1/2-inch slices; 4 medium potatoes, quartered; 2 medium turnips, quartered; 1 medium onion, quartered; 1/4 medium cabbage, coarsely chopped; 1 carrot, thinly sliced; 1 (14 1/2-ounce) can whole tomatoes, undrained; 1 tablespoon salt; 4 whole cloves; 1 tablespoon butter or margarine; 2 tablespoons firmly packed brown sugar; 2 eggs

14 ingredients

5 steps

Ingredients

2 gallons water
2 veal knuckles
1 bunch celery, cut into 1/2-inch slices
4 medium potatoes, quartered
2 medium turnips, quartered
1 medium onion, quartered
1/4 medium cabbage, coarsely chopped
1 carrot, thinly sliced
1 (14 1/2-ounce) can whole tomatoes, undrained
1 tablespoon salt
4 whole cloves
1 tablespoon butter or margarine
2 tablespoons firmly packed brown sugar
2 eggs

Directions

1

Combine water, veal knuckles, celery, potatoes, turnips, onion, cabbage, carrot, tomatoes, salt, and cloves in a large stock pot; bring to a boil. Cover and cook over high heat 6 hours. Remove from heat, and cool to room temperature.
2

Strain mixture through several layers of damp cheesecloth, discarding veal knuckles, vegetables, and cloves. Cover and refrigerate broth overnight.
3

Skim off and discard any fat which has risen to the surface. Melt butter in a small saucepan over low heat; add brown sugar and cook, stirring constantly, over low heat until mixture browns. Remove from heat, and set aside.
4

Separate eggs, reserving yolks for other uses; coarsely crumble egg shells. Combine egg shells and egg whites in a medium mixing bowl; add to consomme, and bring to a boil. Cook over high heat 1 minute. Stir in browned sugar mixture, and continue cooking 1 minute. Remove from heat, and let stand until all sediment settles out. Strain mixture through several layers of damp cheesecloth, discarding egg shells and egg white sediment.
5

Serve consomme warm or chilled as an appetizer.