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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
2 1/4 pound beef shin with bone (have the butcher crack it) |
1 pig's foot, cut in small chunks |
1 veal knuckle |
1 onion stuck with 2 cloves |
2 carrots |
1 bay leaf |
1 teaspoon thyme |
1 stalk celery |
1 clove garlic |
1 tablespoon salt |
1 cup sherry or madeira |
2 egg whites, lightly beaten (if necessary) |
Directions:
1. Place all ingredients except the egg whites in a pan. Cover and cook over medium heat for about 4 minutes. Add 3 pints water. Bring to the boiling point, cover and simmer for about 3 1/2 to 4 hours at the lowest possible heat. The liquid should just ripple. Pour the stock into a bowl and cool. Chill overnight. Skim off all fat. If the jelly is not clear, bring it to a boil again and add the egg whites. Boil gently for 10 minutes and strain clarified liquid through a cloth.
2. What is not used for Turkey en Chaudfroid can be stored for use in another delicious dish.
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