Consommé Célestine

Instructions

1. Prepare the meat and vegetables
   In a large pot, combine the beef, chicken wings, carrots, celery, onion, and leeks. Add cold water to cover by 2 inches. Bring to a simmer over medium heat, skimming any foam that rises to the surface.
2. Create the clarification mixture
   In a bowl, combine the egg whites and tomato paste. Stir this mixture into the simmering stock along with the bouquet garni. The egg whites will form a raft on the surface that traps impurities.
3. Simmer and clarify
   Reduce heat to low and simmer very gently for 1.5 hours, without stirring. The egg white raft will rise to the top and trap impurities, resulting in a clear broth. Do not break the raft during cooking.
4. Strain the consommé
   Carefully ladle the clear consommé through a fine-mesh strainer lined with cheesecloth. Avoid disturbing the raft as much as possible. The resulting liquid should be crystal clear. Season with salt and pepper to taste.
5. Make the Célestine crepe batter
   While the consommé simmers, whisk together flour, eggs, and milk until smooth. Stir in the chopped herbs and season with salt and pepper. Let the batter rest for 30 minutes.
6. Cook the crepes
   Heat a small non-stick pan over medium heat. Pour a thin layer of batter into the pan, swirling to coat evenly. Cook for 1-2 minutes until set, then flip and cook for another minute. Transfer to a plate and repeat with remaining batter.
7. Cut the crepes
   Stack the cooled crepes and roll them tightly. Using a sharp knife, cut the roll crosswise into very thin ribbons (julienne). These delicate strips are the Célestine garnish.
8. Serve the consommé
   Reheat the consommé if necessary. Place a small handful of crepe ribbons in the bottom of each warmed soup bowl. Carefully pour the hot consommé over the crepes and serve immediately.