Clarified Chicken Consomme

Put into a soup pot eight quarts of white chicken broth (No. 188), add two pounds of knuckle of veal, one pound of chicken legs and pinions, then boil, skim, and put in four pounds of roasted, unbrowned chicken, two minced leeks, one medium sized minced carrot, one onion stuck with one clove, a little parsley and celery roots. Boil continually for four hours. Chop up very fine two pounds of veal, mix in with it two whole eggs, dilute with one quart of cold broth and stir this into the consomme, using a whip, adding two broken up chicken carcasses. Boil on a slow fire for one hour, salt it according to taste, and strain it through a silk sieve.