Instructions: Garnish: celery leaves and diced seeded peeled tomatoes (See how to peel and seed a tomato.)

Whisk egg whites in a large bowl until foamy and add eggshells. Separately pulse tomatoes and celery in a food processor until coarsely chopped, then add to egg whites. Whisk in beef, salt, and peppercorns.

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

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.

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.

(If liquid doesnt drain completely, tap edge of sieve repeatedly with a metal spoon to help drain.) Broth should be completely clear; if its not, repeat procedure with clean dampened paper towels. Discard solids.

Before serving, bring consomme to a boil and season with salt. Ladle into bowls and top with profiteroles and garnishes.

Makes 8 servings (6 cups)

Cooks note:
o Consomme can be made ahead: Cool, uncovered, then chill, covered, 1 day or freeze 1 month.

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