Vegetable Consommé

Recipe from

Oxmoor House


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


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.

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

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.

Separate eggs, reserving yolks for other uses; coarsely crumble egg shells. Combine egg shells and egg whites in a medium mixing bowl; add to consommé, 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.

Serve consommé warm or chilled as an appetizer.