Gelatin
Instructions
In a pot put the bones, the leg, the Hock, chopped meat, chopped vegetables and just whisked egg whites.
Cover with the broth, put on the fire, stir occasionally and skim before boiling.
Let simmer for about 2 hours, adjust the salt.
Pass the soup through a strainer and let cool.
If it was not entirely clear, put back on the heat, add an whites just slammed and let boil 5 minutes.
Yet the stock passes sieve and let cool.
Put in the refrigerator.
It is not necessary that the gelatin is completely wrinkled — just a gelatinous consistency.
When serving distribute in their cups.
Although disused, gelatine is an elegant early breakfast.
Ingredients and dosing for 4 persons
- For 100 cl of gelatine:
- 500 g of beef bones
- 1 veal leg
- 250 g of veal hock
- 300 g of minced beef
- 250 cl of meat broth
- 2 egg whites
- 1 leek
- 2 carrots
- 1 costa of celery
- Salt