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Ingredients

Three pounds of beef, three pounds of veal, a chicken, a small slice of ham, one small slice of a small onion, two sprigs of parsley, half a teaspoonful of celery seed, three cloves, a dash of tabasco sauce, salt, a gallon of cold water, whites and shells of two eggs, and caramel for coloring. Let the beef, veal, chicken and ham boil slowly for five hours; add the vegetables, cloves and celery seed to cook the last hour, having first fried the onion in a little hot butter and then in it stick the cloves. Strain the bouillon into an earthen bowl, and let it remain over night in a cool place. Next day remove the fat from the top; take out the jelly, avoiding the settlings, and mix into it the beaten whites of the eggs with the shells. Boil quickly for half a minute; then place the kettle on the hearth, skim off carefully all the scum and whites of the eggs from the top, not stirring the bouillon itself. Pass this through the jelly bag, when it should be clear. The bouillon may then be put aside and reheated just before serving. Add, then, a tablespoonful of caramel as it gives it a richer color and also a slight flavor. Of course the brightest and cleanest of kettles should be used.

I once saw this transparent bouillon served in Paris, without color, but made quite thick with a little tapioca. It looked very clear and was exceedingly nice. .