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Sherry Consomme
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3 lbs. beef bones with some meat on them
1 large onion
1 large carrot halved
1 large leek white part only
� turnip peeled
1 stalk celery
1 bouquet garni(3 sprigs parsley, 2 sprigs thyme and 1 bay leaf)
salt and pepper to taste
2 egg whites
2-3 tbsps. dry sherry
spring onions chopped fine for garnish
10-11 cups water
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Vrown the bones in a medium oven for about 30 mins, turning once. When ready, place the browned bones into a soup pot, add water and all the other ingredients. Bring to a boil, skim off the foam. Simmer, skimming as necessary for about 4 hours uncovered, until the liquid has evaporated by 50%. Strain the stock through a cheeses cloth. Return to a clean soup pot. Whisk the egg whites to a stiff stage. Whisk the meringue into the simmering stock and gently simmer for 20 mins. Strain the consomme through the cheese cloth. Add the sherry, check for flaor and garnish with the chopped onion. Serve hot.
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