Jelly with meat broth
Instructions
In a pot put water, meat and vegetables, salted.
Place over heat and before the water reaches a boil, skim let simmer for four hours.
Pass the soup through a strainer, let it cool then grease free with a skimmer.
For chiarificarlo add one or two egg whites slightly beaten.
Put on the fire a few minutes then passed back to the colander, and finally, flavour it with wine or sherry or port.
Let cool in the refrigerator.
You can do the jelly by substituting the veal chicken with half a chicken.
Ingredients and dosing for 4 persons
- For 100 cl of gelatine:
- 400 g of veal hock
- 400 g of veal silverside (or muscle)
- Onion
- Carrot
- Laurel
- Celery
- 2 egg whites
- 1/2 cup of white wine
- Salt