Mix the fresh tomatoes with the canned tomatoes and knead them precisely.
Cut the beef into pieces and put them through the meat grinder (medium disk) together with all the vegetables.
Add the egg whites and whisk thoroughly with the meat mixture. Stir in all the spices and put this mixture into a very large saucepan with the tomatoes. Whisk again until well blended and add water and ice. If possible, marinate and infuse for one night in the refrigerator (or cold storage) so that the wonderful aroma can fully develop.
The following day, place the saucepan on the kitchen stove and let it bubble up, stirring frequently with a flat spatula or spatula. Stirring is exceptionally important at first so that the egg white does not settle to the bottom.
Immediately after boiling, reduce the temperature and simmer everything together quietly on low heat for about 5 hours. Taste from time to time and season if necessary. During this time, the mixture will settle and become wonderfully clear.
Finally, carefully pour the consomme through a fine sieve.
“Don’t worry, the recipe instructions are perfectly correct,” laughs Hans Haas, – but if necessary, you can halve the whole thing. But the quantities must not be even smaller, otherwise the consomme will not be aromatic enough! I use it for many of my sauces, whether they go with fish, vegetables or possibly meat, and always s
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