Kaiser Consommé

Ingredients

 * 500 g beef
 * beef bones
 * root vegetables (parsley, carrots, celery stalk)
 * ½ onion
 * 2 liters water
 * 250 milliliters cold water
 * salt

For the soup body

 * 200 grams sautéed veal
 * 1 roll
 * milk
 * 1 egg
 * 2 egg yolks
 * salt
 * pepper
 * nutmeg
 * shot of heavy cream
 * butter
 * breadcrumbs
 * chopped parsley for garnish

Directions

 * 1) To begin, cube or mince the beef an add to 2 liters of cold water.
 * 2) Then stir in the beef bones, root vegetables and the ½ onion, bring to a boil an let simmer at least 1 ½ hours (should not exceed 2 hours).
 * 3) Let the soup cool and skim off the layer of fat.
 * 4) Add egg whites to 250 milliliters of cold water and stir well, incorporate into soup while stirring constantly.
 * 5) Bring to a boil once again, and let simmer until the soup is clear.
 * 6) Strain through a cheese cloth or kitchen towel - season if necessary.
 * 7) In the meantime, prepare the body of the soup by mincing the veal together with a roll that has been lightly soaked in milk - combine with egg, egg yolks, spices and a shot of heavy cream and mix well.
 * 8) Grease a small pan with butter, sprinkle with bread crumbs and spread in the mixture to the thickness of 1" (about the width of a thumb).
 * 9) Preheat the oven between 350 – 400 °F and lightly bake approximately 15 minutes.
 * 10) Remove immediately from pan as soon as the mixture has cooled and cut out in any desired shape, diamonds or stars for example, and incorporate into soup.
 * 11) Garnish with chopped parsley.