Yield: about 1 1/2 quarts
- 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.
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