4 c Beef bouillion
2 Egg whites and shells,
-crushed 1 c Water
2 tb Butter
1 Carrot, finely diced
1 Celery rib, finely diced
2 Scallions, finely sliced
-into rings Salt and black pepper (to -taste)
Pour the bouillion into a large pot. Be careful not to allow any sediment to be added. Lightly beat the egg whites with the water and add this to the bouillion with the crushed egg shells. Bring the stock to a boil and simmer for 1 hour. Skim the foam from the top and strain the stock through a sieve that has been lined with several layers of cheese cloth. You now have a clear consomme. Melt the butter in a small saucepan and add the finely diced and sliced vegetables. Spoon 2 or 3 Tbsp. of the consomme over the vegetables, cover the pan, and braise the vegetables slowly for about 10 minutes or until tender. To serve, reheat the consomme and garnish it with the braised vegetables. Season to taste with salt and black pepper. Serves 6 From: Coast Magazine’s Jersey Shore Almanac Shared By: Pat Stockett