Beef Consomme - cooking recipe

Ingredients

10 egg whites
2 lbs lean ground beef
mirepoix
1/2 lb chopped onion
1/4 lb chopped carrot
1/4 lb chopped celery
12 ounces diced tomatoes
5 quarts beef broth
2 onions, brulee (onions cut in half and caramelized on the cut side)
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon crushed peppercorn
8 parsley stems
2 whole cloves
salt, to taste

Preparation

Whip egg whites until frothy.
Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
Add COLD beef broth, mix well.
Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
Add salt to taste to broth.
Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
Stirring occasionally.
The beef and vegetable mixture will eventually harden and rise to the top.
Do not stir after this has happened.
Break a hole in the beef mixture to allow broth to bubble through.
Simmer approximately 90 minutes.
Strain through cheesecloth, degrease.
Adjust seasoning.