Step 1: Tempered egg whites and raw vegetables are added to the cloudy veal broth.
Step 2: The broth is put on the stove and kept at a simmer. The egg whites are acting as a sponge in the soup, removing all the impurities to create a "raft" on top of the soup. Once the "raft" covers the entire area, the broth on the bottom is spooned out slowly to reveal a clearer and cleaner looking and tasting broth.
Step 3: TADA! Ladies and Gentelman...a Consomme!