In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, spices, and truffle scraps together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the truffle mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt and hot sauce.