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Consomme

2 quarts white stock, cold

2 egg whites, slightly beaten

2 well-washed egg shells, crushed and mixed with 4 teaspoons water

1. In a large kettle, stir into the cold white stock the egg whites and crushed egg shells mixed with water. Slowly heat to a boil, stirring constantly. Remove from heat. Cool 25 minutes.
2. Strain through a colander lined with 2 thicknesses of cheesecloth.
3. Refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months.

Makes 2 quarts.