Clarified Lent Vegetable Consomme

Mince about three pounds of carrots and three pounds of turnips, one pound of the white of celery, one pound of onions, half a pound of parsley roots, a quarter of a pound of parsnips and a pound and a half of leeks. Put half a pound of butter into a saucepan, warm it and fry the vegetables, then moisten with two quarts of water and reduce slowly until they fall into a glaze. Dilute it with ten quarts of water, season with salt, pepper, half an ounce of sugar and cloves, adding one pound of mushroom stalks, then boil slowly until they vegetables are well done without mashing, and strain through a sieve. Return it to the fire and clarify the broth with the whites of four eggs and half a bottle of white wine. After it is very clear, strain it through a silk sieve or a napkin.