Consommé

Instructions

1. In a large stockpot, place the bones and meat, cover with cold water and bring gently to a simmer, skimming carefully.
2. Add the vegetables cut into large pieces, the bouquet garni, the peppercorns and cloves, then season lightly with salt.
3. Simmer gently for 2 hours 30 minutes, skimming from time to time, never letting it boil hard.
4. Strain the broth through a sieve lined with fine muslin, then let it cool and skim off the fat from the surface.
5. To clarify, whisk the egg whites with the chopped tomato and sliced leek, then stir this mixture into the cold broth.
6. Return to low heat, stirring slowly until the whites rise to the surface as a raft, then let it simmer for 20 minutes without stirring.
7. Strain gently through the dampened muslin, adjust the seasoning and serve piping hot.