Pulse all the ingredients except egg whites in a food processor until chopped finely.
Mix in the egg whites in with the chopped vegetables and herbs.
Heat the stock until just barely simmering.
Add the egg white, vegetable and herb mix and stir every two minutes or so until the mixture forms a raft on top of the liquid.
I had some trouble here and did not have a very solid raft but it all worked out fine when strained to the finished product.
Using a ladle, create an opening in the center of the raft.
Ladle liquid over the raft every 5 minutes or so for an hour.
Ladle the finished consommé from the hole in the raft through a sieve lined with cheese cloth into a clean pot.
Place a few slices of celery, carrot, leek and some quail meat into bowls and ladle hot consommé into the bowls and serve.
Salt to taste when the consommé is finished and add some freshly sliced green onions or herbs to the final dish.