Yield
about 1 1/2 quarts

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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 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.

Step 5

Serve consommé warm or chilled as an appetizer.

Oxmoor House Homestyle Recipes

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