Step 1: Simmer the beef, chicken, and ham slowly for 5 hours.
Step 2: Add the whole peeled vegetables and cloves for the last hour of cooking.
Step 3: Strain the soup into an earthen bowl and allow it to rest overnight.
Step 4: Remove the top layer of fat the next day.
Step 5: Take out the jelly, avoiding sediment, and mix with beaten egg whites and shells.(Consomme)
Step 6: Boil rapidly for 30 seconds, then skim off scum and egg whites from the top.
Step 7: Pass through a jelly bag for clarity.
Step 8: Reheat just before serving, adding caramel for color.
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