Tomato and Celery-Infused Beef Consomme with Tiny Choux Puffs

1. 1

   Whisk egg whites in a large bowl until foamy and add eggshells.

2. 2

   Separately pulse tomatoes and celery in a food processor until coarsely chopped, then add to egg whites.

3. 3

   Whisk in beef, salt, and peppercorns.

4. 4

   Heat veal stock, if jellied, in a 4-quart heavy saucepan just until it becomes liquid, then whisk in beef mixture.

5. 5

   Heat over moderately high heat, stirring and scraping bottom constantly with a wooden spoon to prevent egg white from sticking, until stock comes to a simmer (this will take about 20 minutes).

6. 6

   Reduce heat and gently simmer broth, without stirring, until all impurities rise to surface and form a crust, and broth underneath is clear, about 30 minutes.

7. 7

   Ladle broth with crust into a large sieve lined with a double thickness of dampened paper towels set over a large bowl and let all liquid drain through.

8. 8

   (If liquid doesn't drain completely, tap edge of sieve repeatedly with a metal spoon to help drain.)

9. 9

   Broth should be completely clear; if it's not, repeat procedure with clean dampened paper towels.

10. 10

    Discard solids.

11. 11

    Before serving, bring consomme to a boil and season with salt.

12. 12

    Ladle into bowls and top with profiteroles and garnishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.