Chicken Consommé, Double Strength

Ingredients

• 2 small lean chickens
• 3/4 funt white roots
• 1 herb bundle
• 3 egg whites
• 1 funt veal bones
• 1 funt chicken meat for the raft
• dill

Instructions

1. Fillet two small chickens; reserve breast and raft meat. Boil the carcasses, skim, and cook with lightly browned white roots.
2. Make a chicken raft with egg whites and cold water; clarify the broth over 1½ hours.
3. Strain through the raft and serve (in cups, or garnished with rice, quenelles, dumplings or semolina).