This soup is served at almost all company dinners. There can be no
better choice, as a heavy soup is not then desirable.
Ingredients: A large soup bone (say two pounds), a chicken, a small
slice of ham, a soup bunch (or an onion, two sprigs of parsley, half a
small carrot, half a small parsnip, half a stick of celery), three
cloves, pepper, salt, a gallon of cold water, whites and shells of two
eggs, and caramel for coloring.
Let the beef, chicken, and ham boil slowly for five hours; add the
vegetables and cloves, to cook the last hour, having first fried the
onion in a little hot fat, and then in it stuck the cloves. Strain the
soup into an earthen bowl, and let it remain overnight. Next day remove
the cake of fat on 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, placing the kettle on the hearth, skim
off carefully all the scum and whites of the eggs from the top, not
stirring the soup itself. Pass this through the jelly bag, when it
should be quite clear. The soup may then be put aside, and reheated just
before serving. Add then a large table-spoonful 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 soup served in Paris, without color, but made quite
thick with tapioca. It looked very clear, and was exceedingly nice.
This soup may be made in one day. After it is strained, add the eggs and
proceed as in receipt. However, if it is to be served at a company
dinner, it is more convenient to make it the day before.