Consomme Amber Recipe

Ingredients for Consomme Amber Recipe

• 3 pounds veal-knuckle
• 3 pounds beef shin
• 2 pounds young fowl
• 2 medium-sized onions
• 1 small carrot
• 1 small turnip
• 2 stalks celery with the tops
• 2 sprigs parsley
• 2 teaspoons mixed sweet herbs
• 2 blades mace
• 6 whole cloves
• 6 whole allspice
• 2 teaspoons salt
• 1 saltspoon white pepper
• 1 bay leaf
• 1 lemon
• 3 egg whites and shells
• 4 quarts water

Instructions

1. Wipe and cut the meat in small pieces and crack all the bones; cut up and wash the chicken.
2. Put them all in the kettle with the cold water. Let it stand half an hour, then heat slowly.
3. When boiling, add the chopped or sliced vegetables, herbs, and other seasoning. Simmer slowly six hours.
4. Strain and let it cool.
5. When cold, take off the fat and add the egg whites and shells, and the lemon washed and sliced, and more salt if necessary.
6. Mix well, heat, and boil ten minutes.
7. Strain. It should be clear and of a beautiful amber color.
8. Just before serving, heat and add 2 tablespoons of sherry.
9. If not colored enough, add a very little caramel or enough to give it the desired color.

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