Tap each egg gently against a corner to crack it. Break the egg in half and hold a shell half in each hand over a large mixing bowl. Gently transfer the yolk from one half to the other. As you transfer the yolk, the white will separate and drop into the bowl below. Continue transferring the yolk until all the white has been separated. Repeat with each egg. Transfer the yolks to a separate airtight container and reserve them to make pudding, custard, cake, ice cream, or other treats. You only use egg whites to clarify consomme, so you must separate the yolks from the whites first. In a meat grinder, blender, or food processor, combine the meat, celery, carrot, onion, and leek. Pulse the ingredients together on high for about a minute, until all the ingredients are minced and combined. You want a rough mash rather than a puree. You can substitute in any kind of vegetables you like, except for starchy vegetables (like potatoes) that will make the stock cloudy. Blending the meat and vegetables together will make for a more flavorful stock, but it will also make the stock easier to clarify. Use the same kind of meat and stock to make the consomme. For instance, if you mince up chicken meat with the vegetables, use chicken stock to make the consomme. Use a whisk or fork to rapidly beat the egg whites. Continue beating for about 30 seconds, or until the whites are frothy and thick. When you combine and heat all the ingredients, the protein in the egg whites will coagulate and glue together the chunks of meat and vegetables from the broth. This is known as the raft. In place of the egg whites, you can use a cellulose gum such as methylcellulose F50 to create the raft. Transfer the minced meat and vegetables to the bowl with the whisked egg whites. Use a wooden spoon to combine the mixture. Transfer the mixture to a large stock pot and cover it with the cold stock. Add the cloves, peppercorns, and chopped fresh herbs as well, which can include any mixture of: Parsley Tarragon Thyme Bay leaves Place the pot with all the ingredients on the stove and heat it over high heat. Stir the mixture constantly as it cooks, and heat it until it reaches 120 F (49 C). When the broth reaches this temperature, the raft will start to float to the top. When the raft floats to the top of the broth, use the cup of a ladle to break a hole in the center of the raft. This will allow you to access the stock below so that the raft doesn't dry out as it cooks. Keep the heat high until the consomme comes to a simmer. At that point, turn the heat to low and continue cooking the consomme for about 60 minutes. It's important that the consomme never come to a rolling boil, otherwise the raft will break and the soup won't clarify. It's important to baste the raft with the broth throughout the simmering process. This will keep the raft moist and prevent it from drying out. To baste the raft, dip your ladle into the hole you poked in the center of the raft. Fill the ladle with broth and drizzle it over the raft. Baste the raft every five minutes or so to keep it moist. When the liquid is clear and all the egg, meat, and vegetable particles have floated to the top and joined the raft, remove the pot from the heat. Use the ladle to press down on the raft gently so it sinks to the bottom of the pot.
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One-sentence summary -- Separate the eggs. Mince the meat and vegetables. Whisk the yokes. Combine all the ingredients. Heat the consomme. Make a hole in the raft. Simmer the consomme. Baste the raft as the consomme simmers. Remove the consomme from the heat once it becomes clear.

Your baby should be laying on their side and your forearm should support the baby. Rest the baby's head on the crook of that arm while your other arm wraps around and supports the baby's bottom. The baby's ear, shoulder, and hip should form a straight line if you're in the correct cradle position. Once you're holding the baby in a basic cradle position, bring them close to you so the baby is on their side and your bellies are touching. Place a pillow behind the baby's back to bring the baby up towards you and prevent you from hunching over them. You should be sitting up and comfortable. Consider placing a pillow underneath your arms or behind your back to provide extra support to you. Cradling your baby close to you should also prevent you from needing to hunch over towards the baby. Move your hand that had been supporting the baby's bottom to the breast you're going to feed from. Hold the breast with your thumb and fingers near the areola. Use your other hand to support and tilt your baby's head back a little. Gently brush or tickle the baby's lips with your nipple. This will encourage the baby to open their mouth wide so you can begin breastfeeding. As soon as the baby opens their mouth wide, point your nipple towards the top of their mouth and bring the baby towards it. Your baby should have a mouthful of your areola. If your baby is latched on correctly, you should feel a gentle pulling, not pinching. If the baby doesn't have enough of the areola in their mouth, your nipples may feel sore or painful. Remove the baby from your breast by inserting a finger into their mouth. Latch the baby on again so they can take more of your breast in their mouth.
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One-sentence summary -- Bring the baby into a cradle position. Support the baby. Hold your breast and support the baby's head. Brush the baby's mouth with your nipple. Aim and insert the nipple towards the top of the baby's mouth.

Some dinner rolls may already come precut. If this is the case for your rolls, all you have to do is pull them apart in half. "Hawaiian" or sweet rolls would be great for this recipe! Open up the rolls, and place a slice of ham and Swiss on each bottom half. Cover the ham and cheese with the top half of the roll. You may have to cut the cheese and then layer it inside the rolls to ensure that it fits. Don't have Swiss or can't stand the taste? Cheddar, Colby jack, or Monterey jack instead! It is okay if the rolls are touching, but they shouldn't be crammed together either. If you don't have enough room on your baking sheet, set the remaining rolls aside and plan to bake them in a separate batch. If you have not already, melt the butter in the microwave or in a little saucepan on the stove. Pour it into a medium-sized mixing bowl, then add the onion flakes, mustard, Worcestershire sauce, and poppy seeds. Stir them together with a fork or whisk until everything is evenly combined. For a more complex flavor, use Dijon mustard instead of yellow mustard. During this time, the mixture will soak into the bread and give it more flavor. You are ready to bake the rolls when the butter starts to set. After 15 minutes, take a peek at the rolls. If the cheese is melted, you are ready for the next step. If the cheese is not melted, bake the rolls for another minute or two. They are ready when the tops turn golden and crispy. They are perfect for parties when you have to serve lots of people.
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One-sentence summary --
Preheat your oven to 350F (175C) and line a large baking sheet with aluminum foil. Cut the dinner rolls in half with a bread knife. Place a slice of ham and Swiss cheese inside each roll. Arrange the rolls on a baking sheet, and set them aside. Combine the rest of the ingredients in a medium-sized mixing bowl. Pour the mixture over the sandwiches, then let them sit for 10 minutes. Cover the rolls loosely with aluminum foil and bake them for 15 minutes. Remove the foil, and bake the rolls for another 3 to 4 minutes. Serve the rolls straight out of the oven while they are still warm.