Consomme Amber Recipe ingredients

To prepare this Consomme Amber Recipe, first 3 pounds veal-knuckle; 3 pounds beef shin; 2 pounds young fowl; 2 medium-sized onions; 1 small carrot; 1 small turnip; 2 stalks celery with the tops; 2 sprigs parsley; 2 teaspoonfuls mixed sweet herbs; 2 blades mace; 6 whole cloves; 6 whole allspice; 2 teaspoonfuls salt; 1 saltspoon white pepper; 1 bay leaf; 1 lemon; 3 egg whites and shells; 4 quarts water.

Wipe and cut the meat in small pieces, crack all the bones; cut up and wash the chicken. Put them all in the kettle with the cold water, let it stand half an hour, then heat slowly. When boiling add the vegetables, chopped or sliced, the herbs and other seasoning, and simmer slowly six hours. By this time the meat should be in shreds and the bones clean. Strain and let it cool. When cold take off the fat, put on the fire, and while still cold add the egg whites and shells, and the lemon washed and sliced, and more salt, if necessary. Mix well, heat, and boil ten minutes. Strain through a napkin, wet and laid inside a fine strainer. It should be clear and of a beautiful amber color. Just before serving heat, and add 2 tablespoonfuls of sherry. If not colored enough, add a very little caramel, or enough to give it the desired color. Serve a small quantity only.

To the amber consomme may be made many additions, changing the character and giving it the name of the principal addition.

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